• Wash and deseed the bell pepper . Cut into triangles or squares, slightly flatten them with your fingers. Wash and cut broccoli into florets.
• Heat a frying pan / tava (skillet) and place the cut bell peppers and broccoli. Drizzle the olive oil on them and sprinkle a little salt and half of the crushed black pepper.
• On a low- medium heat, roast them for 2- 4 mins till they are slightly charred, but dont burn .
• Alternately you could bake them in a pre-heated oven at 160 / 170 C on a lined tray, but that works for a larger quantity, and the tava method was quicker)
• Once they peppers are done (they take lesser time to roast), remove to a bowl and immediately cling wrap the bowl (this helps releases the water and prevents them from getting soggy)
• Keep an eye on the broccoli and remove to a bowl once they are mildly roasted but still retain the crunch

For the Vinaigrette :

• Whisk together
all the ingredients and mix till the brown sugar is dissolved and the olive oil blends with the Orange Juice. Chill for 20 mins at least.
• (Tip : If you are out of Orange juice, you could also mix Sweet Lime Juice with a tsp of Lemon juice).

To serve:

• Toss the bell peppers and broccoli together. Add the tomato batons (raw).
• Check for salt and seasoning. Just before serving add the Orange Dressing and crumbed Feta.
• Toss just once and top with roasted Sesame seeds and serve immediately.