Peppers with Rocket and Balsamic Salsa

Serves: 6

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Total Time: 45

Prep Time: 15

Cook Time: 30

• 4  red peppers, halved and deseeded, each half cut lengthways into three
• 5 tablespoon(s) olive oil
• 2  very large garlic cloves, sliced
• 1 small red onion, chopped
• 10  fresh thyme sprigs
• 3 tablespoon(s) balsamic vinegar
• 150 gram(s) sunblush tomatoes
• 50 gram(s) wild rocket

Method

1. Preheat the oven to 220°C (200°C fan oven) mark 7. Put the peppers into a roasting tin, then drizzle with 2tbsp olive oil and roast for 30min until tender and slightly charred. After 15min, add the garlic, chopped onion and thyme to the tin and drizzle with 1tbsp olive oil. Roast for a further 15min.
2. To make the balsamic salsa, pick the roasted thyme leaves from the stalks (discarding the stalks) and put into a small screwtop jar with the roasted onion and garlic. Add 2tbsp olive oil and the balsamic vinegar, then drain off any oil from the sunblush tomatoes and add this, too. Season generously with salt and freshly ground black pepper, then shake well to combine.
3. Arrange the peppers in a large salad bowl, put the rocket on top, then scatter the sunblush tomatoes over. Drizzle with the balsamic salsa at the very last minute.

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