Cumin roast peppers & tomatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 4 red peppersdeseeded and cut into large chunks
- 3 tbsp olive oil
- 2 x 300g packs cherry tomatoon the vine (or use smallish tomatoes and halve them)
- 1 tsp cumin seed
- 100g fat green olive
Nutrition: per serving
- kcal116
- fat8g
- saturates1g
- carbs10g
- sugars9g
- fibre3g
- protein2g
- salt0.81glow
Method
step 1
Put the peppers in a medium roasting tray (or an ovenproof frying pan will do) and splash with 2 tbsp of the oil. Season generously, then roast with the chicken at 200C/fan 180C/gas 6 for about 20 mins, until softened a little. Sit the bunches of tomatoes among the peppers, scatter the cumin over everything, then drizzle with the rest of the oil.
step 2
Season again, then roast for about 10 mins until the tomato skins have split. Toss the olives through just before serving. Can be made up to a day ahead and served cold, or reheated in a hot oven for 5 mins.
