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Roast red peppers with Thai pesto

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

3 red peppers
2 T olive oil
3 T Thai pesto
2 T chopped flatleaf parsley
Juice of ½ lemon
2 gem lettuce heads

Method

Preheat the oven to 180°C.

Halve red peppers and arrange on a baking tray. Drizzle with olive oil and season to taste. Roast for 40 minutes, or until charred and softened.

Transfer to a bowl and cover with clingfilm for 10 minutes to steam slightly.

Peel the skins from the peppers, then coat with Thai pesto, chopped flatleaf parsley and the juice of ½ lemon.

Halve gem lettuce heads and place in a bowl. Top with the peppers and serve immediately.