It seems to me that the best thing about recipes for salads is that I do follow them, though perhaps not slavishly, and take extra care; a salad for guests has to be good with the contents and flavours well balanced. It also needs to look attractive. This salad was a great way to start the meal on New Year’s Day.

4 red, 2 yellow peppers
Sprigs of thyme
Two handfuls fresh herb leaves, eg parsley, coriander, tender mint, Thai basil, purslaine
Two handfuls salad, eg rocket, watercress, crisp lettuce, lambs lettuce, radicchio
Extra virgin olive oil
Balsamic vinegar
½tsp muscovado sugar
1 clove garlic, thinly sliced
100g pecorino cheese, shaved
2 tsp drained capers
Salt and freshly ground black pepper

Cut the tops off the peppers and cut them into quarters, taking out the seeds and pithy bits. Put into a roasting tray with a little olive oil and salt. Mix around and then roast in the oven at 190°C for about 30 minutes or until the skin starts to colour. While still warm put the peppers into a basin and cover with cling film. Leave to cool before taking off the skins. Cut each quarter into two segments.

Whisk together two tablespoons of olive oil with one of balsamic vinegar, the sugar and some salt and freshly ground black pepper. Add the sprigs of thyme and garlic to the marinade and pour over the peppers. Leave for an hour or more.

Pick off the herb leaves from their stems, wash and dry the leaves and salad ingredients.

Serve the salad on plates. Arrange the herbs and salad, pepper strips, capers and pecorino in the middle of the plates. Pour over the strained marinade and add a dash of olive oil.