Roasted Pepper Salad

Serves 8

• 6 medium-sized peppers in a mix of colours, de-seeded and sliced into 5mm strips
• 3 onions, peeled and sliced into 5mm crescents
• 2 bulbs of garlic, separated into cloves and peeled
• 4 tablespoons of olive oil
• 3 teaspoons of oregano
• 2 teaspoons of ground cumin
• Freshly ground black pepper
• 6 tomatoes, de-seeded and cut into cubes
• juice of 1 lemon
• large bunch of chopped parsley

Pre-heat the oven to 200ºC/Gas Mark 6/400ºF.

Place the pepper strips, the onion crescents and the peeled garlic cloves into a big bowl. Add the oregano, ground cumin, freshly ground black pepper and olive oil. Mix everything together.

Lay everything out in a shallow layer on baking sheets and cook for 15 minutes. (Aga: Roasting Oven fourth set of runners – 10 minutes.)

Add the chopped tomatoes and give everything a stir. Return to the oven and cook for a further 15 minutes. (Aga: Roasting Oven fourth set of runners – 10 minutes.)

Transfer everything into a bowl and add the juice of a lemon. Allow the salad to cool. Just before serving add a large bunch of roughly chopped parsley. Stir.

Eat.