Roasted Peppers and Quinoa (Mediterranean Style)

Transport yourself to the Mediterranean with our Roasted Peppers and Quinoa dish. Bursting with vibrant flavors from cherry tomatoes, olives, and hummus, it's a refreshing and nutritious meal perfect for any occasion.

Method

1. Pre-heat your oven to 200°C. Halve the peppers length-wise, retaining the stalk whilst removing the seeds. Place on a baking tray with the cut sides facing up. Finely chop the garlic and roughly cut the black olives then distribute these into the four pepper halves. Scatter one teaspoon of dry quinoa into each pepper half.

2. Halve the cherry tomatoes and distribute these into the pepper halves. Add the oregano, some salt and pepper and a drizzle of olive oil to each.

3. Put the baking tray in the oven and cook for 20-25 minutes until well roasted.

4. To serve, put a dollop of hummus on each plate, with some salad leaves. Sprinkle a little smoked paprika over the hummus and drizzle olive oil over this and the salad leaves. Add the pepper halves to each plate and finally, scatter with the chopped parsley.