Multigrain bread with hummus, roasted peppers and parsley

Ingredients

For 1 serving

• Multigrain bread50 g
• Hummus60 g
• Bell peppers100 g
• Parsleyto taste
• Extra virgin olive oil3 g
• Saltto taste

Contains: gluten, sesame,

In season: July – September

Method

1. Preheat a conventional oven to 220 °C. Wash the pepper, halve it and remove the stalk, seeds and white membranes.
2. Lay the halves skin side up on a baking tray lined with baking paper and roast for 15 minutes, until the skin is puffed and blackened in patches.
3. Put them in a bowl covered with a plate for 5 minutes so the skin comes off easily; peel them and cut the flesh into strips.
4. Dress the peppers with the oil, a pinch of salt and the chopped parsley.
5. Toast the multigrain bread for 2–3 minutes, until crisp, spread it with the hummus and top with the peppers.