PAN-ROASTED PEPPERS WITH A SWEET HARISSA GLAZE
SERVES 6 PREP 10 MINUTES COOK 15 MINUTES
1 tablespoon cumin seeds Olive oil, for drizzling 6 large capsicum, thickly sliced 1 teaspoon ground cinnamon 2 tablespoons harissa paste 3 to 4 tablespoons honey 1 tablespoon red wine vinegar ½ small bunch fresh flat-leaf parsley, roughly chopped, plus extra to garnish
1 Heat a large frying pan over medium-high heat. Add cumin seeds. Toast for about 1 minute, shaking pan, until fragrant and beginning to brown, taking care not to burn them. 2 Drizzle enough oil into pan to coat the base. Increase heat to high. Add capsicum. Cook for 8 to 10 minutes, stirring occasionally, until they begin to soften and brown around the edges. 3 Add cinnamon, harissa and honey to the pan. Season generously with salt and pepper. Add the vinegar. Stir to coat the capsicum in the sauce. Cook for 2 minutes. Remove pan from heat. Stir in parsley. Adjust the seasoning if desired. Scatter with extra chopped parsley. Serve (see notes). NUTRITION: (per serve) 821kj; 4.5g fat; 0.6g sat fat; 6.4g protein; 29.4g carbs; 7.5g fibre; 0mg chol; 95mg sodium.