#229 sweet ’n’ sour peppers with pine nut crumble
ottolenghi has multiple versions of roasted peppers in his cookbooks, so the process of broiling, peeling, and marinating was very familiar and easy. these deviate more from traditional mediterranean flavors with soy sauce and sesame oil, along with garlic, maple syrup, apple cider vinegar. a crunch topping of cumin seed, toasted pine nuts and cilantro adds extra flavor and crunch. this was perfect paired with some fresh flatbreads.
