Watercress Salad

(Su Teresi Salatasi)

A bunch of Watercress, stems cut off, washed and drained
1 red bell pepper
10 slices of Halloumi, Boccocini or Feta cheese

Dressing:
1 tbsp grape molasses
1 tbsp vinegar or lemon juice
1 tsp sesame seeds, lightly roasted

Cut off the top of the red pepper. Cut it in half and discard the seeds. Set the oven to broil (grill), and heat it up. Place the red pepper on an oven tray, insides facing down and place in the oven. Roast for about 15 minutes. Afterwards place in a paper bag for a few minutes so you can peel the skins off easier. Do so, then cut in bite sizes.

Place the Watercress on a serving dish. Sprinkle roasted red pepper and cheese slices on top. Whisk the dressing ingredients and pour all over.

This delicious salad goes very well with any kind of Seafood dish.

Watercress: This is a spicy plant that grows near the water. It contains more iron than spinach, as much Vitamin C as oranges and more calcium than milk. It is also one of the strongest antioxidants. Eating watercress on a daily basis can reduce DNA damage to blood cells, which is considered to be an important trigger in the development of cancer.