Marinated roasted peppers with a toasted cashew dressing
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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Preheat the oven to 180C/350F/Gas 4.
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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.
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For the toasted cashew dressing, place the cashew nuts and oil into a food processor and blend until smooth.
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To serve, scatter the coriander leaves over a serving plate and pile the roasted pepper on top. Drizzle over the cashew dressing and serve.
Ingredients
For the marinated roasted pepper
- 1 red pepper, de-seeded, quartered
- 4 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 cloves garlic, crushed
- 6 fresh basil leaves, roughly torn
For the toasted cashew dressing
- 100g/3½oz cashew nuts, toasted
- 2 tbsp olive oil
To serve
- 1 handful fresh coriander leaves
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