Warm salad of roasted pepper, broccoli and tomato

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

Preheat the oven to 200C/400F/Gas 6.
Place the pepper half onto a baking sheet, drizzle with olive oil and season well with salt and freshly ground black pepper.
Transfer the pepper to the oven and roast for ten minutes, or until tender.
Mix the mustard and vinegar together in a large mixing bowl. Chop the broccoli into 2cm/1in pieces and add to the bowl.
Cut the warm pepper into slices and add to the bowl, along with the sliced tomato and chervil. Mix well.
To serve, place the salad onto a serving plate.

100g/3Â½oz Tenderstem broccoli, blanched and drained

2 tbsp chopped fresh chervil

Â½ Romero pepper, seeds removed

Â½ plum tomato, sliced

1 tbsp wholegrain mustard

salt and freshly ground black pepper

1 tbsp olive oil

2 tbsp red wine vinegar

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