Hot and spicy roasted pepper dressing
- Details
- By Laurence Guy
- Cut the pepper and chilli in half and place on a baking tray under a hot grill, skin side up.
- When the skins are black, remove from the grill and place in a bowl to cool slightly.
- Meanwhile, score a cross on the smooth end of one ripe tomato and place in a bowl of boiling water one minute before carefully removing. Peel the skin off the tomato before cutting it in half and scooping out the seeds to discard.
- Rub off as much of the blackened pepper and chilli skin as you can before removing the seeds and green end from the pepper.
- Place the pepper and the chilli with the tomato in a food processor with the red wine vinegar and olive oil. Add a good pinch of sea salt and cracked black pepper along with a handful of fresh marjoram before blending into a smooth dressing
