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And one last styling tipIm a HUGE fan of rolling up sleeves for a more casual look

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Ingredients For the Salad: 3 large red capsicums/bell peppers - roasted and cut into thin strips See Note 1 3 cups rocket/arugula leaves 150 g (5.3 oz) cherry bocconcini - thinly sliced cup Kalamata olives - pitted and cut in half cup pine nuts/pignoli sea salt and freshly ground black pepper - to taste See Note 2 For the Basil Oil: 1 cup fresh basil leaves - firmly packed 3 tablespoon extra virgin olive oil See Note 3 2 teaspoon lemon juice - or to taste sea salt - to taste Instructions Roasting the Red Peppers/Capsicums: Follow this step if you'd like to roast your own peppers, or use store bought and skip to the salad assembly.Preheat your oven to 220 Degrees C (430 F).Line a baking tray with foil.Place the peppers/capsicums on the tray.Roast for approximately 50-60 minutes, turning the peppers every 20 minutes using tongs