Ingredients

• 1 Romero pepper
• halved
• seeds removed
• 1 tbsp olive oil
• 1 sprig fresh rosemary
• leaves only
• salt and freshly ground black pepper
• 25g/1oz butter
• 1 leek
• finely chopped
• salt and freshly ground black pepper
• 2 rashers streaky bacon
• chopped
• 6 tbsp olive oil
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 garlic clove
• chopped
• 2 tbsp balsamic vinegar
• salt and freshly ground black pepper
• 2 tbsp parmesan
• finely grated
• to serve

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the roasted Romero pepper
• place the pepper halves onto a baking sheet
• drizzle them with the olive oil
• and sprinkle them with the rosemary leaves. Season to taste with salt and freshly ground black pepper
• and roast in the oven for 15 minutes
• or until the peppers have coloured and softened.
• For the hot leek vinaigrette
• melt the butter in a frying pan over a medium heat
• add the leek
• salt and freshly ground black pepper and fry for 3-4 minutes
• or until softened.
• Add the chopped bacon and fry until golden-brown. Remove from the heat and set aside.
• In a small bowl
• mix the olive oil
• honey
• mustard
• garlic
• and balsamic vinegar until well combined. Season
• to taste
• with salt and freshly ground black pepper
• then pour the mixture over the leeks and bacon.
• To serve
• place the roasted pepper halves onto a serving plate
• and pour the hot leek and bacon vinaigrette over them. Garnish with the grated parmesan.