Good Food: Speedy Suppers: Triple-tested Recipes (GoodFood 101) by Jane Hornby

Author:Jane Hornby [Hornby, Jane]
Language: eng
Format: epub
ISBN: 9781409072591
Publisher: Ebury Publishing
Published: 2011-08-11T22:00:00+00:00

Takes 30 minutes • Serves 4

2 Romano peppers, halved and seeded

2 tbsp olive oil, plus 1 tsp for roasting

1 slice wholegrain bread

2 tbsp pine nuts

2 tbsp grated Parmesan

1 red or green chilli, seeded and chopped

2 tsp capers

a good handful of fresh parsley, roughly chopped

200g/8oz baby leaf spinach

1 Preheat the oven to 190°C/170°C fan/gas 5. Put the peppers on a large baking tray, then drizzle with the teaspoon of oil and season. Bake for 20 minutes.

2 Meanwhile, toast the bread, then blitz into rough crumbs in a food processor. Mix with the pine nuts, Parmesan, chilli, capers, parsley and remaining oil. Boil the kettle. Put the spinach in a colander, then pour over the boiling water to wilt the leaves. Press out as much liquid as possible.

3 Divide the spinach among the peppers, then top with the crumbs. Return to the oven for 15 minutes, then serve.

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