Braaied Pepper, Feta and Orange Salad

• 6 large red or yellow peppers
• 6 firm but ripe oranges
• 200 ml

Cook the peppers on the braai for about 20 minutes. Turn regularly until the skins are completely blackened and blistered. Place them in a plastic bag, seal and leave until cool enough to handle. Remove the blackened skin and seeds. Cut the peppers into long, thin strips. Halve the oranges and braai on the grid until caramelised. Mix rocket, basil and watercress in a bowl. Add the feta cheese a