Preparation time: 10 minutes
Cooking time: 30 minutes

1 red pepper
1 red onion, sliced
2 tbsp pine nuts
1 tbsp olive oil
1 x 85g bag watercress
1 (50g) chevre goats cheese, crumbled
2 tsp balsamic vinegar
salt and freshly ground black pepper

Preheat the oven to 220C/ Fan 200C/ Gas Mark 6. Place the whole peppers on the middle shelf of the oven and roast for 20 mins or until the skin has begun to brown. Toss the onions, pine nuts and olive oil together in a small baking tray and roast with the peppers for 10 mins. Stir the vinegar and salt and pepper into the onions and set aside.

Carefully remove the peppers from the oven and transfer to a plastic bag, leave to cool - this helps ‘sweat’ the skin off the peppers. Peel away the pepper skin and remove the seeds. Slice the flesh into strips.

Empty the watercress into a salad bowl. Add the goats cheese, sliced peppers, onions, pine nuts and any pan juices. Toss lightly to mix and serve with crusty bread.