Roast beef platter with chilli, pine nut & parsley dressing
Roast a joint of sirloin until rare, serve sliced with a light vinaigrette and tell everyone to get stuck in
Red pepper & tomato relish
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10 - 12
Skip to ingredients
- 3 red peppers
- 85g sundried tomatofrom a jar or deli counter
- 1 garlic clovechopped
- ½-1 red chilli
- handful basil leaves
- handful corianderleaves
- 6 tbsp olive oil
- 2 tbsp red wine vinegar
Nutrition: per serving (10)
- kcal92
- fat8glow
- saturates1g
- carbs4g
- sugars4g
- fibre2g
- protein1g
- salt0.8g
Method
step 1
Quarter and deseed the peppers, then place, skin-side up, on a grill pan. Grill until the skins are blackened, then transfer to a bowl and cover with foil until they are cool enough to handle. Strip off the skins and roughly chop the peppers.
step 2
Roughly chop the tomatoes and garlic. Deseed and roughly chop the chilli. Put all the ingredients in a food processor with a good amount of seasoning. Blitz until finely chopped but not puréed. Tip into a bowl, cover and chill for up to 3 days. Bring to room temperature to serve.
