Roasted peppers
Ingredients
- 2 yellow peppers halved, cored and deseeded
- 1 small red onion cut into 8 wedges
- 2 runner beans trimmed and cut into small batons
- 1 courgette halved and sliced
- 3 garlic cloves sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin seeds
- 120 g feta or goats’ cheese
- salt and pepper
Instructions
- Place the pepper halves in a roasting tin and divide the other vegetables and the garlic between them.
- Sprinkle with the oil and cumin seeds, season with salt and pepper and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until tender.
- Crumble over the cheese and serve.
Notes / Tips / Wine Advice:
For red pepper hummus,
place a rinsed and drained 400 g can chickpeas in a blender or food processor and add the juice of ½ lemon, 2 crushed garlic cloves, 1 teaspoon ground cumin, 2 drained roasted red peppers from a jar, 2 tablespoons tahini paste and 2–3 tablespoons olive oil. Blend until smooth, adding a little more olive oil if you want to loosen the texture. Serve the hummus with vegetable crudités. Calories per serving 310Nutritional Information
Calories: 211 kcal
