0 added
Item price
60p each est.Price per unit
£3.75/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oven to 180ºC, gas mark 4. Put the peppers into a roasting tin and brush with the olive oil. Season and roast, cut-side up, for 20-25 minutes until the flesh is tender. Leave to cool, then cut the peppers into strips about 0.5-1cm wide.
While the peppers roast, put the currants and balsamic vinegar into a small saucepan and bring to the boil. Take off the heat and leave the currants to plump up for 20 minutes.
Heat the extra virgin olive oil in a frying pan and sauté the onion gently until soft but not coloured, about 4-5 minutes. Add the garlic and cook for 4 minutes more, then season. Scrape the onion and the currant mixture into a bowl. Taste for seasoning and to decide if you want to add more oil. This is a strong mixture – it’s meant to be – but it shouldn’t be astringent. Don’t add the pine nuts yet.
Make the pesto by blending everything except the parmesan in a food processor. Stir in the cheese and taste for seasoning. The pesto shouldn’t be too thick, so you may need to add a little more oil.
Arrange the peppers and mozzarella on a platter or in a wide, shallow serving bowl. Season. Add the pine nuts to the relish and spoon it over everything, then do the same with the mint pesto and serve.
Typical values per serving when made using specific products in recipe
Energy | 2,148kJ/ 518kcals |
---|---|
Fat | 42g |
Saturated Fat | 13g |
Carbohydrates | 20g |
Sugars | 17g |
Fibre | 3.1g |
Protein | 14g |
Salt | 1g |
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