Prep time: 10 minutes
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- 160g Red pepper, sliced
- 160g Sweetcorn, sliced off the cob
- 1 Red onion, finely sliced
- 1 tsp Cayenne pepper
- 1 tsp Allspice
- ½ tsp Ground cumin
- ½ tsp Ground coriander
- Salt and pepper
- 1 tbsp Olive oil
- 160g Spinach leaves, roughly chopped
For the spicy almond butter sauce
- 2 tbsp Almond butter
- 1 tbsp Soy sauce (gluten free alternative)
- 1 tsp Honey
- Juice of ½ a lime
- ¼ tsp Cayenne pepper
Preheat the oven to 180C (160C fan).
Put the red pepper, sweet corn and red onion onto a baking tray. Add the spices and a big pinch of salt and pepper, then drizzle over the olive oil. Toss to coat the veggies in the spices, then roast for 15 minutes or until starting to char in places.
Meanwhile, combine all the sauce ingredients in a bowl with a splash of water and whisk until smooth.
Once the veggies are done, muddle in the spinach leaves and serve between two bowls, drizzling over the sauce.
Cook time: 15 minutes