After days of overindulging in rich Christmas food, it feels good to start 2016 with a more healthy lunch.  Quick to prepare and taking just 20 minutes to cook, we love these roasted red peppers for a light lunch or starter at any time of year.



2 sweet red peppers

6 cherry tomatoes

1 fat garlic clove (or 2 smaller ones)

4 teaspoons extra virgin olive oil


  1. Preheat the oven to 220°C for conventional electric ovens, 200°C for fan ovens or Gas Mark 7.
  2. Wash the tomatoes and the peppers.
  3. Slice the peppers in half lengthways so you cut the green stalk in half too.
  4. Scoop out the pith and the seeds inside each pepper half.
  5. Place the pepper halves on a baking tray.
  6. Cut the tomatoes in half and put 3 halves inside each pepper half.
  7. Thinly slice the garlic and distribute among the pepper halves.
  8. Drizzle a teaspoon of olive oil over the tomatoes and garlic in each pepper half.
  9. Roast in the oven until the pepper skins are just starting to turn black at the edges – approximately 20 minutes.
  10. Serve each person two halves with bread or salad.