IFor 4 people

1 avocado
lemon juice
Selection of lettuce greens as available Lamb's lettuce, butterhead, lolla rossa and radicchio watercress or rocket
1 red, green and yellow pepper
chopped mint
100g (4ozs) cherry tomatoes
½ teaspoon chopped rosemary
100 ml (4fl oz) olive oil

For the vinaigrette
6 tablespoons good quality EVolive oil
2 tablespoons red wine vinegar or to taste
1 tablespoon red currant jelly

To make the vinaigrette whisk together the olive oil vinegar and red currant jelly until they blend together. Leave aside until required

To roast peppers

Remove skin from peppers by cutting in half and roasting under a grill until the skin is scorched. Place in a plastic bag for a few minutes and when cool the skin should peel off. Slice the peppers thinly and place on a tray with a drizzle of olive oil. Bake in a hot oven gas mark 6/ 160C/400F until they begin to char around the edges. Remove from oven, allow to cool and shake a generous amount of chopped mint over the peppers.

Baked cherry tomatoes

Wipe over the tomatoes and place on a baking dish. Drizzle with olive oil and coat evenly. Shake black pepper and rosemary over and bake in the oven until the skin begins to pop. Set aside.

To assemble salad: Place prepared lettuce leaves in the centre of the serving plate. Slice the avocado and coat with lemon juice. Place on the lettuce leaves. Top with roast peppers. Put 3 cherry tomatoes around plate. Place 1 boilie cheese on top of peppers and put 3 black olives around plate.

Finish by drizzling the vinaigrette around the plate. Serve.