Cumin roast peppers & tomatoes

• red peppers↗4

  deseeded and cut into large chunks

• olive oil↗3 tbsp tbsp
• cherry tomatoes↗2 x 300g g

  on the vine (or use smallish tomatoes and halve them)

• cumin seed↗1 tsp tsp
• green olive↗100g g

Step-by-step instructions

1. 1

   Put the peppers in a medium roasting tray (or an ovenproof frying pan will do) and splash with 2 tbsp of the oil. Season generously, then roast with the chicken at 200C/fan 180C/gas 6 for about 20 mins, until softened a little. Sit the bunches of tomatoes among the peppers, scatter the cumin over everything, then drizzle with the rest of the oil.

2. 2

   Season again, then roast for about 10 mins until the tomato skins have split. Toss the olives through just before serving. Can be made up to a day ahead and served cold, or reheated in a hot oven for 5 mins.