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Roasted orange peppers with quinoa and black olives

Serves 4

4 orange peppers, halved through their stems, deseeded

225g (8oz) cooked quinoa

115g (4oz) fresh spinach or nettle leaves (if available – do protect your hands)

12 black olives, chopped

1 bunch of spring

onions, sliced

1 garlic clove, crushed

1tsp ground cumin

Juice of 1 lemon

1tbsp tahini

2tsp toasted sesame seeds


1 Roast the peppers at 190°C/170°C fan/Gas 5 for 20 minutes. Set aside.

2 Place the cooked quinoa in a large bowl.

3 Steam the spinach or nettle leaves until completely wilted (around 5 minutes), squeeze out liquid, then chop roughly.

4 Add to the quinoa with the olives, spring onions, garlic, cumin and lemon juice mixed with the tahini. Fill the pepper halves with the mixture.

5 Place the filled peppers in the oven and cook for 20 minutes. Garnish with the toasted sesame seeds and serve immediately.


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