1 handful coriander, washed
1 handful parsley, washed
1 red chilli
salt and pepper to taste
2 tsp cumin seeds
1 tsp coriander seeds
20 ml white wine vinegar
75ml olive oil (for sauce)
50 grams black olives
1. Pre-heat oven to 220 degrees.
2. Brush the capsicum with olive oil, place on a small baking tray and roast in a hot oven for 20 minutes, or until the skin is blackened. Place the capsicum in a plastic bag and allow to ‘sweat’ (this makes it easier to remove the skin).
3. Peel all the vegetables, cut lengthways and toss in the bowl with olive oil and seasoning. (The vegetables should all be cut to similar lengths and thicknesses, and coated evenly with oil.)
4. Put the vegetables on a large baking tray in 1 layer. Cover the tray with foil and roast for 20 minutes, then uncover and roast for another 10 minutes. Set aside while you make the sauce.
For the sauce
5. Peel and de-seed the capsicum.
6. Crush the cumin and coriander seeds using a mortar and pestle.
7. Place the capsicum, chillies, cumin and coriander seeds and garlic in the food processor and puree until smooth.
8. Keeping the food processor on, add the vinegar then the oil slowly so the sauce combines.
9. Wash and roughly chop the coriander and parsley, and roughly chop the olives.
10. Toss the vegetables, sauce, olives and herbs together and serve.