Roasted pepper and blue cheese salad

2 each red and yellow peppers
Olive oil for drizzling
6-8 cherry tomatoes
Bunch watercress
8-12 pitted black olives
1 orange
150g pack Danish blue cheese

Cut peppers in half, remove seeds and cut into pieces. Lay on a roasting tray, drizzle with oil and roast in a medium hot oven 190c for 15 minutes or until just charring at edges. Allow to cool. Combine peppers with halved or quartered tomatoes, watercress leaves, halved olives and orange segments. Season with salt and pepper and then stir in the diced or roughly chopped cheese.