Serve this dish with pitta bread as part of a meze.

Ingredients 2 large red peppers 4 large ripe tomatoes 1 red chilli 3 tbsp olive oil 1 clove garlic, peeled & crushed juice of ½ lemon 1 tbsp chopped parsley salt, pepper

Method

1 Preheat the oven to 220°C
Deseed the peppers and cut into large chunks. Halve the tomatoes and roughly push out the seeds and discard. Cut the chilli in half and deseed. Toss the vegetables in 1 tablespoon of olive oil and spread on a roasting tray, seasoning with a teaspoon of salt and a good grinding of black pepper. Roast for about half an hour until the vegetables are both shrinking and colouring at the edges, remove and allow to cool a little.

2 Scrape all the vegetables into a small food processor and add the garlic, together with the lemon juice, and the remaining olive oil. Process to a thick paste then add chopped parsley and check the seasoning. The dip should be allowed to mellow for a few hours and then serve with hot pitta and other meze dishes (try our Riverford hummus and selection of olives).