MUSHROOM CIABATTA BURGERS

Preheat the barbecue. Wipe the mushrooms, but do not peel. Put in a dish with the pepper quarters. Whisk together the oil and garlic, and pour over the vegetables. Season to taste with salt and pepper.
Slice the ciabatta into 10 x 2 cm/3/4 inch thick slices about the same size as the mushrooms. Brush with oil.
Grease the grill rack.
Cook the mushrooms and peppers over medium-hot coals, covered, for 5-7 minutes on each side, or until slightly charred. Remove from the grill and keep warm.

Toast the ciabatta over medium-low coals for 1-2 minutes on each side, until golden. Place 4 of the ciabatta slices on a board. Place a piece of pepper on top, followed by a mushroom and another part of the pepper. Top with a few rocket leaves, season to taste with salt and pepper and top with the second slice of ciabatta. Serve immediately.

SERVES 4

4 large field mushrooms, stalks
trimmed
2 red peppers, quartered
lengthways and deseeded
6 tbsp extra virgin olive oil,
plus extra for greasing
1 large garlic clove, crushed
1 ciabatta loaf
a handful of rocket leaves
salt and pepper