PAN-ROASTED PEP­PERS WITH A SWEET HARISSA GLAZE

Super Food Ideas - - BOOK EXTRACT | FEASTS -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.