Cut in half sweet pepper, remove the seeds and arrange on a baking sheet cut down, brush with 2 tablespoons of vegetable oil and bake under the grill until the skin starts to bubble and turn black. Cool, remove charred skins and cut the flesh into cubes. Arugula washed and pick. Mix balsamic with 4 tablespoons of vegetable oil, salt and pepper. Mix sweet peppers, arugula and raspberries, put in a salad bowl on top to spread slices of ham and pour sauce.