Roasted Potato and Pepper Salad with Goat Cheese

Rinse the potatoes, cut into wedges and place in a large bowl. 

Preheat the oven to 200°C (approximately 400°F). Line a baking sheet with parchment paper.  

Mix the ground caraway seeds, sweet paprika, chili powder, rosemary and oregano together in a small bowl. Stir in 3-4 tablespoons of the olive oil and season with salt and pepper to taste. Pour over the potatoes and mix until the potatoes are thoroughly coated. 

Spread the potatoes onto the prepared baking sheet and bake for about 40 minutes, until browned and crispy. 

Rinse the red bell peppers, cut in half, remove the ribs and seeds and place cut side down on a well-oiled baking sheet. Place on the top rack of the oven and bake for about 10 minutes, until slightly blackened and blistered. Remove from the oven, allow to cool and remove the blackened skin with a kitchen towel. Cut the roasted peppers into strips. 

Rinse the watercress and spin dry. Toast the almonds in a dry skillet until fragrant. Let cool and chop coarsely. Crumble the goat cheese. 

Whisk the remaining olive oil with the balsamic vinegar and lemon juice. Season with salt and pepper.