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Telegraph

Chargrilled pepper and tuna salad

This vibrant salad could be the perfect early summer dinner with it's chargrilled peppers and good tuna and just the right amount of a slightly sweet, tart dressing – and you could serve with warm bread and butter or a few steamed Jersey royals, if you're feeling hungry. Overview Prep time 20 mins Cook time 12 mins Serves 4 Ingredients 1 small red onion, finely sliced juice of 1 lemon 2 romano peppers 1x 180g jar tuna fillets in olive oil lettuce for 4 people small bunch of parsley, roughly chopped bread and butter, to serve For the dressing 2 celery sticks, very finely diced 2 tsp wholegrain mustard 1 tsp runny honey 3 tbsp good extra virgin olive oil 1 tbsp cider vinegar ½ tsp chilli flakes Method Step Sit 2 romano peppers directly on the gas flame of your hob and turn the heat to medium. Leave for 6 minutes, then carefully use tongs to turn the peppers. Leave for another 6 minutes until charred all over. Step Put the peppers in a bowl and put a plate on top. Leave to steam for 15 minutes. Then pull off the charred skin and finely slice. Step While the peppers are cooking, make the dressing. Put 2 celery sticks, very finely diced in a big mixing bowl with the juice of half the lemon, 2 tsp wholegrain mustard, 1 tsp runny honey, 3 tbsp good extra virgin olive oil, 1 tbsp cider vinegar and ½ tsp chilli flakes as well as a big pinch of salt. Beat with a fork to combine. Step When you come to assemble the salad, put the small bunch of parsley, roughly chopped in the bowl too, along with half the peppers. Add the lettuce and use tongs or your hands to mix through, making sure everything is well dressed.