An excellent dish packed full of energy and flavour with its roots in the Middle East. The use of smoked almonds for the dukkah - a spiced seasoning popular in Egypt - adds a wonderful smoky overtone to the dish. I suggest serving the peppers on a bed of buttered garlic spinach and roasted squash.
For the smoked almond dukkah, heat a dry frying pan and, when hot, add the almonds and seeds and toast for 30 seconds, stirring all the time. Transfer to a mortar and crush with a pestle, but not too finely, and season.
When the peppers are cooked, remove to four serving plates, sprinkle liberally with the dukkah, whisk the pan cooking juices and pour over the peppers.
© 2006 Paul Gayler. All rights reserved.