It works as a starter, with bread, as a side dish or as part of a meze spread.
4 green peppers, stems removed, deseeded and flesh cut into roughly 3cm pieces ( I used All Red Peppers )
2 red peppers, stems removed, deseeded and flesh cut into roughly 3cm pieces
4 medium vine tomatoes cut into 4 wedges
2 small red onions, peeled and cut into roughly 3cm pieces
1 green chilli, roughly sliced, seeds and all
6 large garlic cloves, peeled
90ml olive oil( I used much less, Just drizzled on top)
Salt and black pepper
1½ tbsp lemon juice
10g parsley leaves, roughly chopped
10g coriander leaves, roughly chopped
1 cucumber, peeled, deseeded and cut into 1cm cubes
¾ tsp urfa chilli
Heat the oven to 250C (230C fan)/480F/gas 9. In a large bowl, toss together all the peppers, tomatoes, onions, chilli, garlic, four tablespoons of oil, three-quarters of a teaspoon of salt and a good grind of pepper. Spread out on two large oven trays lined with greaseproof paper and roast for about 35 minutes, stirring once or twice, or until softened and charred in places. Remove the trays from the oven and, once they’re cool enough to handle, coarsely chop the vegetables into a chunky mash and transfer to a bowl with the lemon juice, herbs, half a teaspoon of salt and a good grind of pepper.
In a second bowl, toss the cucumber with the remaining two tablespoons of oil, a quarter-teaspoon of salt and a grind of pepper.
To serve, spread the roast pepper mixture over a plate, pile the cucumber in the middle and sprinkle with the urfa chilli.