Preparation time: 20 minutes
Cooking time: 15 minutes

2 red peppers, halved and de-seeded
1 head radiccio, roughly sliced
1 star fruit, sliced
100g/4oz physalis
50g/2oz rocket leaves
6 salad onions, sliced
2 x 85g/3oz packs watercress
Chilli Oil Dressing:
2 tbsp chilli oil
2 tbsp olive oil
½ clove garlic, crushed
1 tsp sugar
1 tsp Dijon mustard
salt and finely ground black pepper

Place the peppers, cut side down, under a pre-heated grill for 10-15 minutes until the skins are evenly charred. Put into a plastic bag and seal. When the peppers are cold, peel off the skins. Roughly chop and mix with the other salad ingredients. Put all the dressing ingredients into a jar and shake well. Drizzle over the salad and toss.