Roasted Pepper and Tomato Salad

Heat the grill/bbq and cook the peppers whole, turning frequently until nicely charred and the skin has blackened and blistered.

Alternatively, heat the oven to 200C/390F, place the peppers on a baking tray and roast for around 30 minutes.

Halve the large tomatoes and place these on your grill/bbq along with the peppers until nicely roasted, then remove and set aside.

Once the peppers are cooked, place them in a bowl and cover with cling film for 5 minutes.

Alternatively, you can put the peppers in a food safe, reusable zip lock bag.

Once the peppers have steamed, remove them from the bowl/bag, remove the skin with your fingers and discard. Then cut the peppers in to chunks and place in a bowl, removing and seeds as you go.

Halve the fresh cherry tomatoes, slice the red onion and chop the roasted tomatoes into chunks and add to the bowl with the peppers. Then drizzle over 1 tbsp of balsamic vinegar, 1 tbsp of sherry vinegar and 2 tbsp of olive oil along with some salt and pepper.

Heat a frying pan for a few seconds, then add the pine nuts and cook until lightly toasted, around 30 seconds to a minute. Set aside.

Avoid doing this in a non-stick pan as dry heating can damage the non-stick surface and potentially heat the pan to a high enough temperature to release toxic fumes

Cover a large plate or platter with the rocket/arugula, then spoon the roasted pepper and tomato mixture on top.

Finally, tear the basil leaves and place these on top of the salad, tnen drizzle over a little more olive oil and sprinkle over the roasted pine nuts.