- 4 red peppers, halved and seeded
- 4 ripe tomatoes, quartered
- 3 T olive oil
- 2 cloves garlic, sliced
- 2 T harissa paste
- ½ cup pomegranate molasses
- 2 T fresh oregano
- 1 T treacle sugar
- 8 anchovy fillets
- Sea salt and freshly ground black pepper
Preheat the oven to 180°C.
Arrange the pepper halves and tomato on separate baking trays.
Combine the olive oil, garlic, harissa paste, pomegranate molasses, oregano and treacle sugar and drizzle evenly over each tray.
Toss until both the pepper and tomato are evenly coated in the marinade. Roast for 25 minutes, or until caramelised and charred.
Transfer the pepper halves to a bowl, cover with clingfilm and leave to sweat for 10 minutes before removing the skins.
Mix the peeled pepper with the roast tomato, top with anchovy fillets, season to taste and serve.
Cook's note: Harissa paste is a delicious North African spice mix. Find it at delis or farmer's markets or make your own at home.