Serves 4-6

2 red peppers
1 head radiccio
1 star fruit, sliced
100g (4oz) physalis
50g (2oz) rocket leaves
6 salad onions
2 bunches watercress

Chilli Oil Dressing:
2 tbsp chilli oil
2 tbsp olive oil
1/2 clove garlic, crushed
1 tsp sugar
1 tsp dijon mustard
Salt and finely ground black pepper

Grill the peppers until fairly blackened. Put into a plastic bag and tie closed.

When the peppers are cold, remove the skins and the pips and chop roughly and mix with the other salad ingredients.

Put all the dressing ingredients into a jar and shake well.

Drizzle over the salad and toss.