Roasted Pepper & Rosemary Relish

serves 4

Delicious BBQ side dish


  • 3 peppers
  • 1 tbsp olive oil, plus extra to drizzle
  • 1 tbsp chopped fresh rosemary
  • 2 tbsp red wine vinegar
  • ½ tbsp freshly ground black pepper
  • ¼ tsp sea salt flakes



  1. Preheat the oven to 240°C/475°F.
  2. Cut the peppers in half lengthways and discard the seeds and membrane. Place on an oven tray, skin-sides-up, drizzle with olive oil and roast for 10 minutes, until the skin begins to blister. Remove from the oven, place in a bowl, cover with clingfilm and leave to cool slightly ─ this will help the skin come away easily.
  3. Peel the skin from the peppers and cut into strips. Place back into the bowl, add the remaining ingredients, mix well and refrigerate until required.

Tip: Use any coloured peppers for a really attractive dish ─ we used 2 orange and 1 red.