Marinated roasted peppers with a toasted cashew dressing Recipe

Marinated roasted peppers with a toasted cashew dressing Recipe

  • 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
  1. Preheat the oven to 180C/350F/Gas 4.
  2. 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.
  3. For the toasted cashew dressing, place the cashew nuts and oil into a food processor and blend until smooth.
  4. To serve, scatter the coriander leaves over a serving plate and pile the roasted pepper on top. Drizzle over the cashew dressing and serve.
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