My mum in law borrowed this lovely book called easy vegan from the library a couple of days ago and I decided to try a recipe from there!
For the Red Pepper Oil:
1 small red bell pepper, sliced
6 large red chillies, sliced
1 small red onion, sliced
4 garlic cloves peeled but left whole
1 teaspoon cumin seeds
1/4 cup of 65ml of olive oil
Preheat the oven to 180 C.
Put the red bell peppers, chiles, onion, garlic, cumin seeds and 2 tablespoons of the olive oil in the roasting pan. Cook it in preheated oven for 1 hour, turning often. Transfer the contents of the pant to a food processor while still hot. Add the remaining oil and whizz until smooth. Let cool, then pour the mixture into a clean and dry screw top jar.
Note: The remaining red pepper oil will keep for 1 week when stored in an airtight jar in the refridgerator. It can be used as a dip for baked potato wedges or can be used to enrich tomato-based sauces and soups.
- 1kg pumkin, cut into four even wedges,seeds removed,skin on
- 3 Tlbsp olive oil
- 2 Tlbsp liquid honey
- 1 Tlbsp brown sugar
- 4 sprigs rosemary
- sea salt ,fresh ground pepper
- Preheat oven to 200 oC
- Line oven proof dish with baking paper
- Toss the pumkin in olive oil ansd lay flat on dish
- Drizzle over the honey and sprinkle the sugar over and season
- Bruise the rosemary sprigs the release the flavour and lay over pumpkin
- Bake for 30 mins or until tender
- Serve immediately.
Cook the pasta according to the package instructions and drain well. Put it in a large bowl and add 2-3 tablespoons of the red pepper oil. Add the pumpkin, lemon zest and juice, arugula/rocket and parsley and toss to combine. Season well with salt and pepper and serve immediately.