Admittedly you can’t whip this up in your work kitchen, but you can make a batch on a Sunday night and it’ll carry you through a couple of days. There are only three elements, grilling, roasting and shaking. Simple stuff. It looks pretty on a plate and I’m sure it will gain a few envious stares from your colleagues. Alternatively, it makes a great light supper.
- 2 Romano peppers
- 5 Courgettes, sliced length ways
- 5 Small Sweet Potatoes, washed and chopped (skin on) into wedge shapes
- 1/2 tsp chilli flakes
- 1 tsp olive oil
- 2 chopped garlic gloves
- Salt and pepper to season
- Shavings of parmesan
- Handful of basil leaves
For the dressing:
- 3 tsp olive oil
- 1 lime, zested and juiced
- 1 dsp wholegrain mustard
- 1 dsp white wine vinegar
- 1 tsp caster sugar
- 1 Garlic glove, crushed
1. Cut the peppers lengthways. Remove the seeds and place under a hot grill. Leave until the skins are completely black. Remove from heat, place in a bowl and cover with clingfilm.
2. Turn the oven on to 180 degrees. Place the chopped sweet potato in a roasting pan. Pour a good glug of olive oil to coat the potatoes along with the chilli flakes, salt and pepper and chopped garlic. Roast until soft (about 25 min).
3. Tip the courgettes into a bowl and lightly coat with olive oil and season. In batches, place the courgettes onto a very hot griddle pan (no need to put extra oil in the pan). Cook for a few minutes on each side, until soft and light brown. Try not to turn them too often as you want to have the nice grilled lines.
4. To make the dressing pour all the ingredients into an empty jam jar and shake well.
5. Remove the peppers from the bowl and take off the charred skin. Slice into thin strips. Place onto a large serving plate (or into your tupperware!), along with the sweet potatoes and cooked courgettes.
6. Sprinkle on top shaved parmesan and basil. Pour over the dressing.