Two unusual side salads

Serves: 6

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Total Time: 40

Prep Time: 30

Cook Time: 10

• For the red pepper salad
• 1 tablespoon(s) olive oil
• 6  Romano peppers
• a couple of peeled cloves of garlic
• 1 teaspoon(s) white wine vinegar
• juice of 1 small orange
• 1 bunch(es) watercress
• For the melon salad
• Half  cucumber
• 1  charentais melon
• 1  mango
• 3 tablespoon(s) soy sauce
• 1 tablespoon(s) dry sherry
• 1 tablespoon(s) rice wine vinegar or white wine vinegar
• Quarter teaspoon(s) wasabi paste or finely chopped green chilli
• a little chopped flat-leafed parsley
• a lime, cut into wedges

Method

1. For the red pepper salad
2. Put olive oil into a bowl and use a little to brush peppers and garlic. Cook under a hot grill for 10-12min until peppers are blackened and tender, turning occasionally. Cool and peel off as much of the peppers' skin as possible. Put into a shallow container with any pan juices. Drizzle over the remaining oil and wine vinegar. Season. Pour over the juice . Scatter over watercress, cover and chill until ready to serve.
3. Prepare ahead Grill the peppers and peel, then store in an airtight container in the fridge for up to two days. Add the watercress just before serving For the melon salad Halve cucumber lengthways and use a teaspoon to scoop out the seeds. Cut into slim diagonal lengths. Halve melon and remove seeds. Remove the rind and cut into similar-sized pieces to the cucumber. Peel and remove the stone from mango, then cut the flesh into rough lengths. Mix together with the cucumber and melon in a large bowl. In a small bowl, whisk together soy sauce, dry sherry, rice wine vinegar or white wine vinegar and wasabi paste or finely chopped green chilli, then toss with the salad. Sprinkle with chopped flat-leafed parsley , and serve with lime wedges. Prepare ahead Make the recipe up to one day ahead. Store in an airtight container and keep chilled.

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