Chickpea recipes

Chickpea and roast pepper salad

30 minutes

Brinjal recipes

Harissa paste

10 minutes

Pepper recipes

Roast chicken pieces with sweet peppers and tapenade

40 - 50 minutes

Pepper recipes

Slow-roasted pork belly with Sichuan pepper

2 hours

Pepper recipes

Roasted peppers with white anchovies

30 minutes

Brinjal recipes

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

20 minutes

Burger recipes

Mini lamb burgers with roast peppers

10 minutes

Avocado recipes

Avocado corn soup with red & yellow pepper

35 minutes

Pepper recipes

Mozzarella and roast red pepper salad

40 minutes

Pepper recipes

Roast pepper and bulgur wheat salad

Pepper recipes

Ricotta and lemon chicken with roast peppers

1 hour 30 minutes, plus overnight marinating time

Pepper recipes

Roast pepper panzanella with pancetta

5 minutes

Roast pepper panzanella with pancetta

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 40 minutes, plus marinating time

Cooking Time 5 minutes

Ingredients

2-3 mixed peppers
½ cup olive oil
3 T sherry vinegar
3 T sherry vinegar
1 dried chilli
Juice of 1 lemon
2 loaves ciabatta
½ cup fresh basil leaves
1 red onion, sliced into petals
3 ripe tomatoes, squashed
6 pickled white anchovies
150 g fresh ricotta
Sea salt and freshly ground black pepper

Method

Cut the peppers into bite-sized pieces and toss with ¼ cup olive oil, the sherry vinegar, chilli and lemon juice. Marinate for an hour or overnight if you can.

In a pan over a medium heat, heat 1 T olive oil and toast chunks of ciabatta until golden. Arrange in a shallow bowl along with the basil leaves, red onion and tomatoes. Top with anchovies and crumble over the ricotta.

In another pan over a medium to high heat, heat 1 T olive oil. Fry the pancetta for 5 minutes or until crisp and golden on all sides. Tumble into the salad directly from the pan and add the peppers, using the juices as a dressing.

Season to taste, then allow the salad to stand for a few minutes before serving to allow the flavours to develop.

Apple pie-inspired overnight oats

Beef patty wrap

Baby marrow-and-ham slices

Chickpea and roast pepper salad

Harissa paste

Roast chicken pieces with sweet peppers and tapenade

Slow-roasted pork belly with Sichuan pepper

Roasted peppers with white anchovies

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

Mini lamb burgers with roast peppers

Avocado corn soup with red & yellow pepper

Mozzarella and roast red pepper salad

Roast pepper and bulgur wheat salad

Ricotta and lemon chicken with roast peppers

Roast pepper panzanella with pancetta

Roast pepper panzanella with pancetta

Ingredients

Method