PERFECT PEPPERS - Serves 4
Tomato Tango Cous Cous Pepper Cups
Ingredients
- 4 medium red peppers
- 30ml (2 tbsp) olive oil
- 4 cloves garlic, roughly chopped
- Salt and freshly ground black pepper
- 1 x 100g sachet Ainsley Harriott Tomato Tango Cous Cous
- 30ml (2 tbsp) toasted pine nuts
- 100g (4 oz) hard goat's cheese or Feta cheese, diced
- 1 bunch fresh basil
Method
Pre-heat the oven to 200ºC/400ºF/Gas Mark 6. Cut the peppers in half through the stalk, remove seeds and place on a baking sheet. Drizzle over the olive oil, then scatter garlic in each cup. Season with salt and pepper and bake in the oven for 20 - 25 minutes, until the peppers are a little charred and tender.
While the peppers are baking prepare the Ainsley Harriott Tomato Tango Cous Cous according to the instructions on the carton. Allow the cous cous to cool a little, then add the pine nuts and two-thirds of the goat's cheese. Mix gently to combine all the ingredients.
Spoon equally into the pepper cups, top each with the remaining goat's cheese and return to the oven for a further 10 minutes, until the cheese has browned.
TO SERVE: Garnish with the basil and serve straight away with a mixed leaf salad and hot garlic bread.
