Side Servings

Roast red peppers with Thai pesto

By Abigail Donnelly
4
Easy
15 minutes
40 minutes
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Ingredients

Method
  • 3 red peppers
  • 2 T olive oil
  • 3 T Thai pesto
  • 2 T chopped flatleaf parsley
  • Juice of ½ lemon
  • 2 gem lettuce heads

Method

Ingredients

Preheat the oven to 180°C.

Halve red peppers and arrange on a baking tray. Drizzle with olive oil and season to taste. Roast for 40 minutes, or until charred and softened.

Transfer to a bowl and cover with clingfilm for 10 minutes to steam slightly.

Peel the skins from the peppers, then coat with Thai pesto, chopped flatleaf parsley and the juice of ½ lemon.

Halve gem lettuce heads and place in a bowl. Top with the peppers and serve immediately.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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