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.

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.

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

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

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