Pepper Salad with Roast Beef
Rinse peppers and roast under a broiler until blackened and blistered, watching carefully. Take peppers out of the oven and peel. Halve, remove seeds and ribs and cut into long, wide strips.
Heat 4-5 tablespoons of oil in a pan and saute pepper, covered, for about 7-8 minutes on medium heat. Add garlic after 5 minutes of cooking. Sprinkle with 2 teaspoons of sugar, season with salt and plenty of pepper. Add 2 tablespoons of water. Cover and cook on lowest heat for 1 minute. Drizzle with vinegar and let cool slightly.
Rinse leek, cut into halves lengthwise and blanch in boiling salted water for 1 minute. Drain.
Rinse and spin dry lettuce, take leaves apart.
Cut roast beef into wide strips.
Arrange lettuce leaves on 4 plates. Top with peppers, leek and roast beef.
Season yogurt with salt and pepper. Add 2-3 tablespoons of remaining cooking sauce. Drizzle 2-3 tablespoons of yogurt sauce over each salad plate. Garnish with basil leaves and serve.