Wash the Lettuce leaves
Finely slice the Red Onion
Toast the Pine Nuts in a pan over a medium heat, no oil, for just a few minutes. Keep an eye on them for the whole time as they burn (annoyingly) quickly. Once they start to colour a little, turn the heat off and transfer them to a plate to cool
Finely slice the Red Peppers
Lay the Lettuce leaves out, with the sliced Red Onions and Peppers scattered over the top
Sprinkle the Pine Nuts over just before serving… with a big squeeze of Lemon and a drizzle of good quality Olive Oil
A Tahini Dressing would go well with this – as would a more French style dressing