Ingredients

4 mixed local peppers, halved lengthways, seeds removed
225g local piccolo tomatoes, halved
3 cloves garlic, finely sliced
75g Coop mixed olive trio
3 tbsp Coop olive oil
Half tbsp white wine vinegar
Half tbsp flat leaf parsley, finely chopped
Half tbsp finely chopped basil
Half a 225g pack Coop mozzarella, torn;

Method

1. Preheat the oven to 200°C/fan 180°C/Gas 6

2. Put the pepper halves in a roasting tray, cut-side up

3. Divide the garlic between them, then top with the tomatoes and olives

4. Drizzle over 2 tbsp of the oil and season

5. Roast in the oven for 35-40 mins, or until soft

6. Remove from the oven and leave to cool to room temperature

7. Make a dressing: whisk together the remaining olive oil with the vinegar, parsley, and basil, then season

8. Scatter the mozzarella over the peppers and drizzle with the dressing to serve

9. For your picnic, pack the peppers tightly into a lidded container and chill until you’re ready to travel

10. Take the dressing separately