Pepper & Basil Pots
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
1 tsp olive oil 2 shallots, finely chopped 2 garlic cloves, crushed pepper 2 red peppers, peeled, deseeded and sliced into strips 1 orange pepper, peeled, deseeded and sliced into strips 4 tomatoes, thinly sliced 2 tbsp shredded fresh basil salad leaves, to serve.
1 Lightly brush 4 ramekin dishes with the oil. Mix the shallots and garlic together in a bowl and season with pepper to taste. 2 Layer the red and orange peppers with the tomatoes in the prepared ramekin dishes, sprinkling each layer with the shallot mixture and shredded basil. When all the ingredients have been added, cover lightly with clingfilm or baking paper. Weigh down using small weights and leave in the refrigerator for at least 6 hours, or preferably overnight. 3 When ready to serve, remove the weights and carefully run a knife around the edges. Invert onto serving plates and serve with salad leaves.
calories per pot 69