3 large red peppers, deseeded and cut into quarters
6 plum tomatoes, halved
4 tablespoons olive oil
1 teaspoon cumin seeds
1 tablespoon lemon juice
½ teaspoon Dijon mustard
½ teaspoon clear honey
400 g (13 oz) can chickpeas, drained
10–12 basil leaves, roughly torn
100 g (3½ oz) baby spinach leaves
salt and pepper
Place the peppers and tomatoes in a roasting tin and toss with 1 tablespoon of the oil and the cumin seeds. Season with salt and pepper and roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 20 minutes.
Whisk the remaining oil with the lemon juice, mustard and honey to make a dressing.
Remove the peppers from the oven and spoon into a bowl. Stir in the chickpeas, basil and spinach, pour over the dressing and serve immediately.