Spring is in the air, and on your plate

This is a perfect recipe for those days when you’ve had a long day at work, are feeling sluggish and need a light, refreshing and easy to prepare supper. Voila- stuffed peppers with anchovies, spinach and cherry tomatoes. A colourful spring day, on a plate. Recipe credit- Duncan, ex-boss.

Ingredients:

A couple of bell peppers (depending on how many people you are cooking for. 1 for 1 usually does the trick), feel free to venture outside of the red range

1 tin of anchovies- for a salty, flavourful kick

Cherry tomatoes

Spinach

Olive oil and Balsamic vinegar

It’s pretty basic- but therein, lies the beauty. Slice the peppers in half and de-seed them. Mix the remaining ingredients in a bowl and stuff the peppers. Grill in the oven at 180 degrees C for about 15-20 minutes. Throw in a bit of feta or goats cheese at the ‘stuffing’ if you feel a little indulgent. Serving suggestions-a side of salad and a glass of Reisling.

A juicy (see picture), vibrant dish that’s packed full of flavours and doesn’t leave you feeling weighed down. Go for it.