0 pt roasted pepper salsa
Pop a red and yellow pepper in the oven on a baking tray, and roast for about 20 mins at 200C/gas 6, until quite blackened and blistered. Put the peppers in a bowl, cover with a plate and leave to cool. Peel off the skin (it will come away very easily), get rid of the seeds, then chop the flesh finely and put back in the bowl with the lovely juices that have come out of the peppers as they cooled. Mix in a handful of chopped cherry tomatoes and some fresh basil (or parsley). Serve at room temperature. This is also great as a salsa to go with plain grilled chicken/pork/tuna etc.
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