Red Peppers with Walnuts

Served in a pub raw beside a couple of grapes, some cress and a slice of orange, the red pepper is an unhappy sight, but roasted black and peeled, it is one of my favourite things. Combined with toasted walnuts and marjoram, I ate this in Fez in the presence of a fruity, heavily mascara-ed and rather ungainly belly dancer. Blushing to the same colour as the dish, it got more attention.