stuffed capsicums

WITH CUMIN POTATOES

These capsicums have bags of flavour thanks to the delicious combination of herbs and spices. The pomegranate molasses adds extra depth of flavour.

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SERVES: 4–6 as a side

PREPARATION: 20 minutes

COOKING: about 45 minutes

2 teaspoons black onion seeds

1 tablespoon pomegranate molasses

3 tablespoons rapeseed or vegetable oil

500 g (1 lb 2 oz) all-purpose potatoes such as desiree, peeled and cut into 1.5 cm (⁵/₈ inch) dice

1½ teaspoons ground cumin

1 teaspoon sweet smoked paprika

1 teaspoon garam masala

sea salt flakes

freshly ground black pepper

60 g (2¼ oz) silverbeet (Swiss chard), shredded

3 tablespoons unsweetened soya yoghurt

3–4 capsicums (peppers) of various colours

olive oil, for drizzling

1 small handful chopped coriander (cilantro), for sprinkling

Toast the onion seeds in a dry frying pan until fragrant, about 2 minutes. Set aside.

In a small bowl, whisk together the pomegranate molasses and 3 tablespoons water. Set aside.

Heat the oil in a large frying pan over a medium–high heat and add the potatoes. Cook, constantly turning the potatoes over, for about 5 minutes. Add the cumin, paprika, garam masala, onion seeds and salt and pepper. Continue cooking and turning until the potatoes are golden and only just tender. Add the silverbeet and toss until wilted. Add the pomegranate molasses mixture, scraping the bottom of the pan as it bubbles up, and cook until the liquid is absorbed and the potatoes are glossy. Remove from the heat and gently stir through the yoghurt. Taste for seasoning.

Heat the oven to 180°C (350°F/Gas 4). Cut the capsicums in half lengthways and carefully remove the seeds and white membrane without damaging the flesh. Arrange cut-side up in an ovenproof dish or baking tray. Distribute the potato mixture among the capsicums and drizzle with olive oil. Bake for 30 minutes. Serve hot or at room temperature, sprinkled with coriander.