Roasted Red Pepper Pot with Kale Caesar Salad

5 mins prep, 20 mins cook

Serves 4

Ingredients

4 red peppers

1 tsp rapeseed oil

Salt and pepper

40g pumpkin seeds

60g kale leaves, woody stems removed

30g shaved parmesan

For the Caesar dressing:

4 anchovies

½ clove garlic

1 tsp Dijon mustard

4 tbsp freshly grated parmesan

3 tbsp light mayonnaise

Juice of half a lemon

2 tbsp extra virgin olive oil

Salt and pepper

Method

Preheat the oven to 240°C.

Slice the tops off the peppers, scoop out and discard the seeds, then rub the peppers all over with a little rapeseed oil, and season with salt and pepper.

Place on a baking tray in the heated oven for 15-20 minutes until soft and blackened a little round the edges.

Meanwhile make the Caesar dressing by grinding the anchovies and garlic in a pestle and mortar, then mix in the remaining ingredients, and season to taste.

Place the pumpkin seeds into a small pan over a medium heat and toast until fragrant and the skins begin to pop.

Place the kale, pumpkin seeds, parmesan shavings and dressing into a large bowl and toss to coat. Spoon the kale into the pepper pots and serve.