Roasted Peppers with Balsamic Salsa
4 red and green (bell) peppers, seeded and cut into chunks
1 small red onion, chopped
4 tbsp olive oil
2 tbsp balsamic vinegar
175g/6oz tomatoes, chopped
4 tbsp chopped fresh parsley
a few dried chilli flakes
100g/3½oz rocket (arugula) or watercress and baby spinach leaves
salt and ground black pepper
1 Preheat the oven to 220°C/425°F/Gas 7.
2 Put the red and green peppers and red onion in a roasting pan and drizzle with half the oil. Roast in the oven for 30 minutes or until tender and slightly charred..
3 To make the balsamic salsa, put the roasted onion in a bowl with the pan juices, the rest of the oil and the balsamic vinegar. Add the tomatoes, parsley and dried chilli flakes. Season with salt and pepper to taste and mix well together.
4 Arrange the roasted peppers on four serving plates with rocket or watercress and baby spinach leaves and drizzle with the balsamic salsa..