This salad is dairy free and perfect to bring to a picnic or BBQ
Preheat the oven to 180C.
On a baking paper-lined baking tray, put the peppers in a single layer.
Scatter over half the sliced garlic, the oregano or marjoram and drizzle with the olive oil.
Season generously with salt and pepper and roast in the oven until tender.
While the peppers are roasting, heat 2 tablespoons of olive oil in a small saucepan over low heat, add the remaining garlic and cook gently.
Add the beans and heat through, then drizzle with the white wine vinegar.
Roughly chop half the rocket and add to the pan of beans.
Put the remaining rocket on a platter then layer up the peppers and warmed beans.
Add the capers and pitted green olives.
4 red peppers, cut into wedges
2 cloves garlic, thinly sliced
2 tablespoons chopped oregano or marjoram
Extra virgin olive oil for drizzling
2 tins cannellini beans, drained
1-2 tablespoons white wine vinegar
2 tablespoons capers
1/2 cup pitted green olives
2 cups rocket leaves