1 large red pepper, preferably Romano, stalk and seeds removed, cut lengthways into quarters
70g cashews, soaked for 4-6 hours
1 garlic clove
3 tbsp extra virgin olive oil
2 tbsp lemon juice
pinch chilli flakes (optional)
sea salt and freshly ground black pepper
Arrange the red pepper quarters on a baking tray and sprinkle with salt. Roast in the oven for 12-15 minutes, or until soft with blackened, loosened skins.
Transfer the roasted peppers to a food processor. Drain the cashew nuts and rinse thoroughly. Add the cashew nuts and remaining sauce ingredients to the food processor, blending until smooth and thick. Season with salt and pepper. Add a dash of cold water if the sauce is too thick.
Source: BBC Food