Roast the peppers in an oven for 10 minutes at 200 Celcius. Take them out in a bowl and cover the bowl with a plastic wrap. After about 5 minutes take them out and remove the skin from the peppers and cut them in triangles.
Wash the arugula and dip it in ice cold water and drain in a sieve. Set aside to dry.
In a bowl whisk together lemon juice, honey & extra virgin olive oil and season with salt and pepper.
Toss the arugula, black olives and roasted peppers together and assemble the salad on a plate.
Sprinkle amaranth puffs and pumpkin seeds to garnish and serve.