Drizzle the peppers and sweetcorn with the olive oil and lemon juice and scatter the lemon zest and ginger on top, then roast over warm coals until the peppers are slightly soft and the sweetcorn is charred.

Remove the skin from the peppers and roughly chop the flesh with the Italian parsley, extra virgin olive oil and red-wine vinegar to create a dressing.

Slice the kernels from the cobs.

Heat a skillet and cook the halloumi until crispy and golden.

Place the halloumi onto torn crisp lettuce leaves and scatter the sweetcorn kernels on top.

Serve with the roasted red pepper dressing.

Per serving 2988kJ, 39.8g protein, 54.8g fat, 14.9g carbs

Roasted peppers are versatile and can be served in a variety of dishes. Try them with grilled poultry, beef or fish. Or, for quick bruschetta, chop and mix with garlic, tomatoes and basil to make a spread for slices of toasted sourdough bread.