Directions

1. Coat the cubes of goat cheese with a bit of Luberon N4 and set aside.

2. Mix the tomatoes, cucumber, onion, and olives in a bowl along with a few big pinches of Luberon, a small squeeze of lemon juice, and a small pinch of salt. Mix well and allow to sit for about 15 minutes to hydrate the dried herbs. You can roast peppers in the meantime if you're roasting.

3. If roasting the peppers, just char them on a stovetop or under the broiler turning them until the skin is blackened evenly in spots and they are softened. For mini peppers with a thin skin this happens pretty fast so watch them, I'd estimate about 5-6 minutes. Remove the peppers to a covered bowl to steam, them slice in half lengthwise, discarding the stems and seeds and any very charred skin. You can also make more too keep in the fridge or freezer, they keep for 3-4 days in the fridge and over a moth frozen provided you squeeze the air out fo the bag.

4. Add the peppers to the bowl and add some olive oil, lemon juice, and salt until it's a bit less salty than you think it should be.

5. Plate, topping with the goat cheese and any herbs/greens you like. I had a tiny bit of frisée left over from another dish.