Roasted Pepper, Watercress and Feta Salad

Roasted Pepper Watercress and Feta SaladRecipe: Roasted Pepper, Watercress and Feta Salad


Roasted peppers have so much flavour and transform any meal in an instant, adding a sweet smokey element. Very easy to prepare at home, roasted peppers can be made in advance and then kept in the fridge to use in salads, sandwiches, pasta sauces, soups, on scrambled eggs or as a side to meats and fish. 

Roasting peppers is easy. Turn your oven temperate up high, rub your pepper in olive oil and simply place inside for 30 – 40 minutes until the outer layer of flesh starts to blacken all over. Remove from oven and after resting gently peel off the charred layer. What you have remaining is the sweet smokey soft flesh of the pepper.

Roasted Pepper, Watercress and Feta Salad

For this recipe the peppers add a lovely sweetness to compliment the peppery watercress and salty feta. You could eat this on your own for lunch, or serve as a side to your main.



Roasted Pepper, Watercress and Feta Salad 

Serves 2 – 4


150g Watercress
1 large pepper
olive oil
120g cooked beetroot, grated
150g feta, crumbled
6 radish, sliced thin
1 red chilli, deseeded and chopped fine
1 tbsp mint finely chopped


2 tbsp olive oil
2 tbsp lemon juice
Pinch sea salt

1.  Preheat oven to 220C. Rub pepper with olive oil and place in oven on a tray. Roast until skin starts to blacken all over. When ready remove and place in a bowl covered with cling film for 10 minutes. After this time the charged skin should peel off eerily leaving the soft flesh. Slice roasted pepper flesh into thin stops.

2.  On a plate layer Watercress, peppers, beetroot, radish, chilli, mint and crumbled feta.

3.  Combine all ingredients for dressing, whisk with a fork and drizzle over salad. Serve!


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