The green light
ROAST SWEET PEPPERS AND OLIVES WITH TAHINI SAUCE
“You could also add some basil leaves or baby spinach to the platter.”
Serves 8 EASY GREAT VALUE Preparation: 30 minutes, plus 15–20 minutes’ standing time Cooking: 25 minutes
large sweet peppers 6–8
Kalamata olives 100–150 g
For the tahini sauce:
tahini 200 g
lemon juice 2–3 T
garlic 1–2 cloves, crushed
honey a dash
sea salt and freshly ground black
pepper, to taste
iced water 6–8 T
Preheat the oven to 200°C. Roast the peppers for 30–40 minutes, turning over halfway, until soft, charred, blistered and starting to collapse. Turn into a bowl and cover with a plate. Leave to steam for 15–20 minutes. When cool To make the tahini sauce, whisk together the tahini, lemon juice, garlic and honey, gradually adding enough water to make a smooth, creamy sauce. Season to taste. If it seems too thick, thin down with more iced water. To assemble, spread the tahini sauce onto a platter, keeping a little for drizzling. Add the peppers and scatter over the olives. Thin down the reserved tahini sauce to drizzle over the peppers. If the tahini sauce splits, add about 2 T iced water and blend vigorously.
