• TO DRINK: Atkinson Ridge Sauvignon Blanc 2007. Pea and jalapeno flavours make it an excellent companion.

    Tomato, pea and roast chilli salad with pesto dressing

    Serves: 4
    Cooking Time: 20 mins


    • 200g ready-made pesto
    • 50ml good-quality mayonnaise
    • olive oil
    • 20ml (4 tsp) butter
    • 45ml (3 tbsp) olive oil
    • 200g large chillies, red or green
    • 2 garlic cloves, chopped
    • 250g Rosa tomatoes
    • 2 x 120g packets sugar-snap peas, blanched
    • 120g petit pois, blanched
    • Parmesan shavings, to serve



    For the dressing, mix together the pesto and mayonnaise with enough oil to reach your desired consistency. Refrigerate until needed.


    Heat the butter and olive oil in a large frying pan and gently sauté the chillies and garlic for about 5 minutes. Remove from the heat and set aside.


    In a large serving dish, combine the cooked chillies with the tomatoes and all the peas.


    Drizzle the salad with the dressing and sprinkle with the Parmesan shavings to serve.