Ingredients
For the salad
1 red pepper
1 bunch watercress, leaves only
For the dressing
2 tsp Dijon mustard
dash Tabasco sauce
salt and freshly ground black pepper
1 tbsp white wine vinegar
3 tbsp olive oil
Method
1. For the salad, place the red pepper onto a baking sheet and heat all over with a mini-blowtorch until the skin is blackened on all sides. Alternatively, place under a medium grill and cook, turning frequently, until blackened.
2. Place the red pepper into a bowl, cover with cling film and leave for a few minutes.
3. Remove the pepper from the bowl and peel off the burnt skin. Slice the pepper in half, remove the stalk and seeds and cut into strips.
4. Place the watercress into a large bowl and add the roasted red pepper strips.
5. For the dressing, place all of the dressing ingredients into a bowl and whisk together until smooth.
6. To serve, pour the dressing over the salad.
