MARINATED ROASTED PEPPERS WITH A TOASTED CASHEW DRESSING
Ingredients
- 1 red pepper
- de-seeded
- quartered
- 4 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 cloves garlic
- crushed
- 6 fresh basil leaves
- roughly torn
- 100g/3½oz cashew nuts
- toasted
- 2 tbsp olive oil
- 1 handful fresh coriander leaves
Directions
- Preheat the oven to 180C/350F/Gas 4.
- For the roasted pepper
- place the pepper onto a baking tray and drizzle over one tablespoon of the oil. Place in the oven to roast for 8-10 minutes
- or until tender
- then remove and mix with the remaining pepper ingredients in a bowl.
- For the toasted cashew dressing
- place the cashew nuts and oil into a food processor and blend until smooth.
- To serve
- scatter the coriander leaves over a serving plate and pile the roasted pepper on top. Drizzle over the cashew dressing and serve.
