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Light apple tart

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Light apple tart

30 minutes

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Chocolate caramel popcorn ice-cream cake

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Chicken recipes

Grilled chicken wings with naan breads and Nando’s mild peri-peri dipping yoghurt sauce

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Fresh tomato-and-fennel salad with Parmesan cream

Salad recipes

Fresh tomato-and-fennel salad with Parmesan cream

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Sweet paprika soup

Soup recipes

Sweet paprika soup

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Roast yellow peppers

Pepper recipes

Roast yellow peppers

40–50 minutes

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Roast yellow peppers

By Mariana Esterhuizen

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40–50 minutes

Ingredients

7-8 yellow and orange peppers
5 garlic cloves
4 fresh marjoram sprigs
½ cup olive oil

Method

Preheat the oven to 160°C.

Place the whole peppers in a roasting dish, tuck the garlic cloves and marjoram sprigs between the peppers, pour over the olive oil and roast for 20 minutes. Turn the vegetables and roast for a further 20–30 minutes, or until the peppers are soft. Remove from the oven.

When the peppers are cool, carefully pull out the stem end and peel. Keep all the pan juices and store the peppers for up to a week in the fridge covered in the pan juices and a little more olive oil.