Marinated Roasted Peppers with a Toasted Cashew Dressing

Roasted red peppers marinated in balsamic and garlic, served with a smooth toasted cashew nut dressing and fresh coriander.

Vegetarian Vegan Healthy Dairy Free Gluten Free Peppers Cashews

Estimated Nutrition

Calories

1395

kcal / serving

1395 kcal total

Carbs

41.5g

per serving

41.5 g total

Fat

136.1g

per serving

136.1 g total

Protein

20.2g

per serving

20.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

NutsSeeds

clove

Garlic

crushed

leaf

Basil

roughly torn

100

Cashew Nut

toasted

handful

Coriander

fresh leaves for serving

OilsFats

Olive Oil

for roasting and marinating

Olive Oil

for dressing

Vegetables

piece

Red Pepper

de-seeded and quartered

Method

Preheat the oven to 180°C.

Place the pepper on a baking tray and drizzle with 15ml of oil.

Roast the pepper for 8 to 10 minutes until tender.

Mix the roasted pepper with remaining oil, vinegar, garlic, and basil in a bowl.

Blend toasted cashews and 30ml of oil in a food processor until smooth.

Scatter coriander leaves on a plate and top with the marinated peppers.

Drizzle the cashew dressing over the dish and serve.