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Roasted pepper and garlic dressing

ingredients

serves 8
85 g (3 oz) deseeded red pepper, halved
1/4 tsp rapeseed or vegetable oil
2 tbsp sliced garlic
1 tbsp coriander seeds
1 tsp cumin seeds
2 tsp chopped fresh rosemary
100 ml (3 1/2 fl oz) water
1 tsp sugar
1/4 tsp smoked paprika
1 tbsp white wine vinegar
1 tbsp cornflour, blended with a little cold water

method

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Put the pepper on a non-stick baking tray and roast in the oven until the skin blisters. Remove from the oven, leave to cool, then peel off the skin.

2. Heat the oil in a small saucepan over a medium heat, add the garlic and cook, stirring constantly, until golden brown. Add the coriander and cumin and cook for 1 minute, stirring. Add the rosemary, water, sugar, paprika and vinegar and bring to the boil. Gradually add the cornflour, stirring constantly, and cook until thickened.

3. Add the roasted pepper. Using a handheld electric blender, blend until smooth, or use a food processor.

4. Pass through a fine sieve, cover with clingfilm to prevent a skin forming and leave to cool.

5. Keep the dressing in the fridge. Serve tossed with mixed leaves to accompany grilled chicken and fish dishes.

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