Preparation time 10 minutes, Cooking time 25 minutes
2 red peppers, halved, cored and deseeded
2 yellow peppers, halved, cored and deseeded
1 small red onion, cut into 8 wedges
2 runner beans, trimmed and cut into small batons
1 courgette, halved and sliced
3 garlic cloves, sliced
2 tablespoons extra virgin olive oil
1 teaspoon cumin seeds
120 g (4 oz) feta or goats’ cheese
salt and pepper
Place the pepper halves in a roasting tin and divide the other vegetables and the garlic between them.
Sprinkle with the oil and cumin seeds, season with salt and pepper and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 25 minutes until tender. Crumble over the cheese and serve.
For red pepper hummus, place a rinsed and drained 400 g (13 oz) can chickpeas in a blender or food processor and add the juice of ½ lemon, 2 crushed garlic cloves, 1 teaspoon ground cumin, 2 drained roasted red peppers from a jar, 2 tablespoons tahini paste and 2–3 tablespoons olive oil.
Blend until smooth, adding a little more olive oil if you want to loosen the texture. Serve the hummus with vegetable crudités. Calories per serving 310