Roasted peppers & tomatoes with a little bit of spice
Ingredients
2 peppers (any colour you like)
1 tbsp Belazu Ve-Du-Ya (vegan ‘nduja) or rose harissa
2 tbsp vegetable oil
12 cherry tomatoes, halved
2 spring onions, thinly sliced
A few leaves of fresh oregano (or 1/2 tsp dried)
Sea salt and black pepper
Chopped parsley or oregano to decorate
Crusty bread
Method
Preheat oven to 220°C / 200°C fan.
Cut peppers in half and remove seeds but leave the stems intact.
In a small bowl, mix the tomatoes with the veduya, spring onions. Add a little salt and pepper and a drizzle of olive oil.
Bake for 30-40 mins until bubbling.
Serve with plenty of crusty bread to dip into all those glorious juices.
