Bell pepper and sheep cheese salad

1.

Clean and wash the peppers. Leave 2 halves in one piece. Cut the remaining peppers into small pieces. Blanch in boiling salted water for 3 minutes, drain. Cut the sheep's cheese into cubes. Wash and finely chop the basil. Peel the garlic, press through a garlic press. Mix the basil, garlic and vinegar together. Season with salt, pepper and sugar. Stir in the oil. Mix the bell pepper pieces, feta cheese and marinade. Clean, wash and pluck the lettuce heart into pieces. Fill the pepper halves with the plucked lettuce and marinated ingredients. Serve garnished with basil. 1 slice of crispbread is enough