Roast red peppers with Thai pesto

Serves:4
Cooking Time:40 minutes
Prep Time:15 minutes

Ingredients

  • 3 tbsp thai pesto
  • 2 heads baby gem lettuce
  • 1/4 lemon, juiced
  • 2 tbsp parsley, chopped
  • 3 tbsp olive oil
  • 1 red peppers

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Cooking Instructions

  1. Preheat the oven to 180°C.
  2. Halve red peppers and arrange on a baking tray. Drizzle with olive oil and season to taste. Roast for 40 minutes, or until charred and softened.
  3. Transfer to a bowl and cover with clingfilm for 10 minutes to steam slightly.
  4. Peel the skins from the peppers, then coat with Thai pesto, chopped flatleaf parsley and the juice of ½ lemon.
  5. Halve gem lettuce heads and place in a bowl. Top with the peppers and serve immediately.
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Baby Gem Lettuce
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Lemons 850 g
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Fresh Parsley 30 g
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Willow Creek Estate Blend Olive Oil 750 ml
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Single Yellow Pepper
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