Watermelon, roasted pepper & mozzarella salad

Preheat the oven to 200ºC, gas mark 6. Put the peppers in a roasting tin, drizzle with 1 tsp oil and roast for 25 minutes, turning occasionally, until the skin is dark and blistered. Transfer to a bowl, cover with a plate and allow to steam for 20 minutes before peeling off the skin (it should be easy). Discard the skin and seeds, then tear the pepper into strips.

Meanwhile, drizzle the sourdough bread with 2 tsp oil. Char in a hot griddle or frying pan until golden and toasted on both sides. Leave to cool slightly, then rub with the cut side of the garlic clove and tear into chunks. Put the peppers in a large serving bowl with the watermelon, onion, capers and cooled croutons. Tear in the mozzarella.

To make the dressing, shake the vinegar and oil in a jar, then season. Pour over the salad, toss together, then scatter over the basil leaves just before serving.