ONE PAN
Roast tomatoes, peppers and sweetcorn with feta V
SERVES 4
• 8 medium tomatoes
• 1 small red or yellow pepper
• 1 sweetcorn cob, kernels
• 75g feta
• 50g pine nuts or sunflower seeds
• 1 tbsp dried dill
• 1 tsp caraway seeds
• Chopped parsley to serve
• Sea salt and black pepper
Heat the oven to 180°C/350°F/gas mark 4. Slice the tops off the tomatoes about 1cm down, scoop out the seeds, then slice a tiny bit off the bottom of
