Ingredients

• ½ Romero pepper
• seeds removed
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 1 tbsp wholegrain mustard
• 2 tbsp red wine vinegar
• 100g/3½oz Tenderstem broccoli
• blanched and drained
• ½ plum tomato
• sliced
• 2 tbsp chopped fresh chervil

Directions

• 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.