Saffron Roasted Peppers Recipe from the new Tart Cookbook

The much awaited Tart Cookbook, A Love of Eating comes out today. We have an delicious recipe from the book to share for Saffron Roasted Peppers and Tomatoes, Crispy Chickpeas and Buckwheat with Labneh. The strained yoghurt is a Middle Eastern accompaniment and it’s easy to make at home. If you have friends coming for lunch this weekend try this dish with its complementary textures and flavours: smooth and crunchy, sweet and tart and warm spice with soothing labneh.

Serves 6–8 as a side

4 red peppers, halved and deseeded

large handful of small mixed tomatoes (approx. 20)

few sprigs of thyme

1 tablespoon harissa

large pinch of saffron threads

2 cloves garlic, sliced into thin chips

4 tablespoons olive oil, plus a glug for frying

1 tablespoon balsamic vinegar

1 tablespoon soft brown sugar

1⁄2 x 400g tin chickpeas, drained and rinsed (120g drained weight)

2 tablespoons buckwheat

small bunch of coriander, finely chopped

sea salt and pepper

For the labneh

1kg natural yoghurt 1 teaspoon sea salt

For the spicy nuts

4 tablespoons olive oil

1 teaspoon fennel seeds

  1. 1  teaspoon nigella seeds
  2. 2  teaspoons coriander seeds, crushed
  1. 1  teaspoon cumin seeds
  2. 2  teaspoons roughly chopped pine nuts

2 teaspoons chopped hazelnuts 1 teaspoon chilli flakes

1. First make the labneh. Line a deep bowl with a double layer of cheesecloth (or a clean dishcloth). Stir the yoghurt and salt together and place in the centre of the cloth. Pull the corners of the cloth up to make a ball and tie closed tightly with string. Suspend over a bowl to collect the liquid (a cupboard handle works well) or set in a sieve over a bowl. If the weather is hot do this in the fridge. Let this hang while you get on with the rest of the recipe (or overnight if you have time).

2. Preheat the oven to 180°C/gas 4 and line a baking tray with baking paper. Place the peppers and tomatoes on the lined tray and scatter with the thyme sprigs. In a small bowl, mix together the harissa, saffron, garlic, olive oil and balsamic vinegar and season well. Drizzle this over the peppers and tomatoes, mixing in with your hands. Finally sprinkle the sugar over the top and roast in the oven for 45 minutes.

3. Heat a good glug of olive oil in a large frying pan over a medium heat. When hot add the drained chickpeas and buckwheat with a good sprinkle of sea salt and fry for about 5 minutes, stirring occasionally, until golden and crisp. Remove with a slotted spoon and drain on kitchen paper.

4. Now for the spicy nuts. Heat the olive oil in a small frying pan over a medium heat and add all the spices, chopped nuts and chilli flakes. Sizzle for 3–5 minutes until the spices have crisped. Remove from the heat and set aside.

5. When the peppers and tomatoes are out of the oven and cool enough to handle, peel the skins off the peppers and place the flesh in a mortar and pestle with the juices collected in the tray. Pound together to form a coarse, loose paste.

6. Serve by dolloping the labneh onto a large plate. Spoon the peppers over, then dot the tomatoes about sporadically, followed by the crisped chickpeas and buckwheat, then the spicy nuts (with all the delicious oil). Finish with a scattering of chopped coriander.

The first Tart cookbook, A Love of Eating comes out on 12 April 2018.


A Love of Eating
— Daisy Allsup
11th April 2018