Wash the Watercress; gently dry and set aside
Wash and halve some small or cherry Tomatoes
Wash and finely slice some Spring Onions
Drain and quarter some pitted Black Olives (or pit them yourself, sometimes this is better)
Slice the Red Peppers into long, thin strips; heat a pan or a griddle and cook them for a few minutes (until they are starting to show some colouring, or ‘char-grilling’). Remove them from the heat
Make your dressing… 1 tbsp Red Wine Vinegar, 2 or 3 tbsp Extra Virgin Olive Oil, 1 large tsp Dijon – whisked together to emulsify – should do it..
Assemble your Salad, Watercress and Spring Onion first – followed by the Tomatoes and cooked Red Peppers. Sprinkle the Olives over last, and dress at the table…