Instructions: Pre heat the oven to 200C, grease a 12inch x 8 inch baking tray. Roast the pepper in the oven for 20 minutes until the skin blisters, turning occasionally. Peel off the skin and chop the flesh into 1/2inch pieces, discarding the core and seeds. Toast the pine kernels in the oven for 5 minutes until golden. Wash the spinach and remove the stems. put in a large saucepan with only the water still clinging to the leaves after washing.

Cover and cook for 5 minutes. Drain well, keeping the leaves as whole as possible.

Finely chop the onion. Crush the garlic. Slice the mushrooms. Chop the parsley. Put the tomatoes in a bowl, cover with boiling water for about 30 seconds then plunge into cold water. Using a sharp knife, peel off the skins then chop the flesh.

Mix all ingredients together and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.