Seperate the leaves from a head of romaine lettuce, stack them from largest in the bottom to smallest on top, then tightly roll the leaves, like a cigar, cut them right down the middle and start chopping, rinse the cut lettuce under cold water and transfer to a salad spinner and dry, or pat dry with a cloth, transfer the cut & cleaned lettuce into a shallow bowl

Thinly slice ½ of a red onion and add on top of the lettuce, then sprinkle 2 tablespoons of toasted pumpkin seeds throughout the salad

Pat dry 4 jarred roasted red bell peppers with some paper towels, then stuff each one with a small medallion of goat cheese, decorate the stuffed peppers on top of the salad and add one medallion of goat cheese in the middle of the salad, then season the salad with sea salt and freshly cracked black pepper

Thinly slice 2 cloves of garlic and pan fry them on a small non-stick frying pan with about 1 tablespoon of extra virgin Spanish olive oil until the get a golden color, but there not burned, transfer the garlic chips on top of the salad, and the drizzle the salad with some extra virgin Spanish olive oil