Serves 2
■ 300g (10½oz) red and/or yellow peppers, deseeded and sliced
■ 2 cloves garlic, peeled
■ 2 tbsp olive oil
■ Salt and freshly ground black pepper
■ 115g (4oz) cherry tomatoes, halved
■ 60g (2¼oz) cooked chickpeas
■ ½ tbsp balsamic vinegar
■ 1 tsp muscovado sugar
■ ½ tsp wholegrain mustard
■ A small handful of parsley, roughly chopped
Warm salad of roasted peppers, tomatoes and chickpeas
1. Put the peppers and garlic cloves into a roasting tin with the oil and season them generously with salt and black pepper. Stir the vegetables around so that everything is coated in oil.
2. Put the tin into the oven at 200°C/400°F/gas 6 for 15 minutes, then add the tomatoes, give everything another stir, and return the tin to the oven for another 15 minutes, or until the peppers are starting to char at the edges.
3. Add the chickpeas to the tin, stir everything around, and return the tin to the oven for a final couple of minutes to warm the chickpeas.
4. Crush the roasted garlic cloves, then mix them with the vinegar, sugar and mustard.
5. Put the peppers, tomatoes and chickpeas, the dressing and the parsley into a bowl, mix everything together, and serve straight away.