This dish is inspired by my travels around the north of the West Bank, where I found local food co-operatives selling locally grown sun-dried tomatoes, olives and capers. These elements come together to create quick-to-make and flavoursome stuffing for roast red peppers.
Serves: 4 as part of a spread, or as a side dish
Takes: 45-55 mins
4 red peppers
2 garlic cloves, finely sliced
4 medium tomatoes, finely chopped
2 tbsp capers, rinsed and drained
30g pitted black olives, roughly chopped
2 tbsp za’atar (or substitute 1½ tbsp dried oregano plus ½ tsp sumac)
2 tbsp apple cider vinegar
4 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
1 Preheat the oven to 200C, fan 180C, gas 6. Cut the peppers in half, trim off any white pith and place them in a baking tray.
2 Mix the garlic, tomatoes, capers, olives, za’atar, vinegar and extra virgin olive oil together. Season with 1 tsp salt and ½ tsp pepper.
3 Stuff each pepper with a few spoonfuls of the filling, then cover the tray with foil. Bake for 20 mins, then remove the foil and bake for another 20-30 mins, until the peppers are completely soft and a little darkened around the edges.
Taken from Zaitoun, by Yasmin Khan (£26, Bloomsbury).