Roast sweet peppers with pine nuts and oregano

I just love roast sweet peppers and to think they are actually so good for you too. Here is a delightfully simple dish which is easy and quick to make yet looks fabulous and full of flavour.

You will need for four servings:

8 red peppers
200ml olive oil
5 garlic cloves, cut in half and bashed
Finely grated zest of 1 lemon
4-5 rosemary sprigs
½ tsp coarse sea salt
1 tbsp demerara sugar
1 tsp dried oregano
200ml balsamic vinegar
150g very fresh goat’s cheese
12 basil leaves, torn
80g pine nuts, toasted

Method

1 Preheat the oven to 180C/gas 4. Cut the peppers in half lengthways and remove the seeds and stalks. Heat a roasting tin on top of the stove and add the olive oil. Once the oil is hot, add the cut peppers, garlic, lemon zest, rosemary sprigs and coarse sea salt. Cook this for 2-3 minutes on top of the stove, then add the sugar and oregano and place in the preheated oven.

2 Roast the peppers for 8-10 minutes, until they are just beginning to soften, then remove from the oven and pour in the balsamic vinegar. Put the tin back on the heat on top of the stove until the vinegar is reduced by half. Tip the peppers into a bowl and cover with clingfilm. This makes the peppers steam and finishes the cooking process. Also, if you prefer the peppers without the skin, the steaming makes them easier to peel.

3 Remove the peppers from the bowl, then strain the juice and flavourings through a fine sieve. Add a little more oil to make a dressing. Season the peppers, add the dressing, goat’s cheese, basil leaves and toasted pine nuts, then serve voila!