New Potato, Yellow Pepper & Pea Medley
Introduction
This big bowl of colourful vegetables is lovely when freshly made, but if you like to have things under control when it comes to serving time, make the dish an hour or so before serving and serve it Warm. Add the herbs just before serving.
Serves: 6
Ingredients
4 large yellow peppers (bell peppers / capsicums)
2 Tbsp extra virgin olive oil
Flaky sea salt
700g (1½ lb) small new potatoes
350g (12 oz) frozen baby peas
Freshly ground black pepper to taste
1-2 cups fresh herbs (chives, parsley, mint, tarragon), snipped or chopped just before use
Method
1 Preheat oven to 180°C (350°F). Cut peppers in half, remove cores and seeds and cut into smallish chunks. Transfer peppers to a shallow roasting tin, drizzle with oil and sprinkle with salt. Bake for about 20 minutes, until peppers are starting to soften but not colour.
2 Meanwhile, steam or gently boil the potatoes until just tender when pierced with a skewer. Add the potatoes to the yellow peppers, season with salt, stir to coat them in the sweet pepper juices, and return the tin to the oven for 15 minutes, stirring once.
3 Put the peas in a sieve and rinse off the ice crystals under hot water. Add them to a pan of lightly salted water, bring it to a boil, and cook at a gentle bubble for 5 minutes. Drain. Remove the tray from the oven, add peas, grind over black pepper and add herbs. Serve immediately.
Recipe Notes
The yellow peppers can be halved, cored and seeded the day before; store in a plastic bag or glass container with a lid and refrigerate.
Do not use minted peas; use fresh herbs. If the potatoes are mixed sizes, cut large ones in half or into chunks.