Roast Tomato & Pepper Bowl

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Step 1.

Preheat the oven to 180°C/356°F.

Step 2.

Get 2 roasting trays, quarter the peppers and place them in one, then add in your tomatoes and the garlic bulb into another. Drizzle a good amount of oil over both trays and split the coriander, fennel seeds and chilli flakes between them. Season with salt and pepper and rub all the herbs and spices into the vegetables until you get an even coating. Roast for 45 minutes.

Step 3.

In another pan, heat enough oil to cover the base and pour in your capers. Fry for a few minutes until crispy, remove with a spoon and set aside.

Step 4.

Time for the salad. Prepare your quinoa according to packet instructions. Chop your parsley and thinly slice the fennel.

Step 5.

Once the quinoa is ready, add into the bowl along with the sliced fennel, chopped parsley and the juice of a lemon. Drizzle with olive oil, a good pinch of salt and pepper and toss together. Set aside.

Step 6.

Once 45 minutes is up, remove the peppers and tomatoes from the oven and move the tomatoes into the pepper tray, saving the leftover tomato juices.

Step 7.

Remove the garlic, peel back the skin and with a knife, squish out the roast garlic within. Once all the garlic is squeezed out, discard of the skins. Chop the garlic up until you have a nice smooth paste. Then, add into a bowl with the leftover tomato juices, red wine vinegar and a tbsp of olive oil. Give it a good stir. This is your dressing.

Step 8.

Time to serve up. Place your salad and roasted peppers and tomatoes into a bowl. Drizzle over with the garlicky dressing and crispy capers, then get involved!

Make sure to save the tomato juices in the pan to reduce waste and make the dressing extra tasty.

5 Peppers (Yellow, Red, Orange)
700g Cherry Tomatoes (Red, Orange)
Bulb of Garlic
2 Tbsp Coriander Seeds
2 Tsp Chilli Flakes
2 Tbsp Fennel Seeds
Handful of Capers
1 Fennel Bulb
300g Quinoa
Handful of Parsley
1 Lemon
1 Tbsp Red Wine Vinegar
Olive Oil