ASDA part of the Wal-Mart family

• 2 red peppers, quartered and deseeded
• 500g baby potatoes, scrubbed and cut into chunks
• 100g mange tout, trimmed
• ½ x 20g packet fresh mint
• 4tbsp vegetable or sunflower oil
• 1 garlic clove, finely chopped
• 1 red chilli, deseeded and finely chopped
• Juice of ½ lemon
• 1tbsp sugar

1 Preheat the grill to medium-hot. Grill the peppers on a foil-lined grill pan, skin-side up, for 10-12 minutes until the skins are blackened. Place in a plastic bag and leave until cool; peel off skins and roughly chop the flesh.

2 Cook the potatoes in a large pan of boiling, salted water for 10-12 minutes, and add the mange tout for the final minute, then drain both well. Place the roast peppers, potatoes and mange tout in a serving bowl, together with a small handful of the fresh mint leaves.

3 Finely chop the remaining mint leaves. Heat the oil in a frying pan and add the garlic and chilli. Cook, stirring for a minute until just soft, then remove from the heat and stir in the lemon juice, sugar and chopped mint. Spoon over the potatoes and season well. Toss everything gently together and serve. Great with fish or meat.