2 |
red, yellow or orange peppers, halved and deseeded |
500g |
tomatoes, halved |
2 tablespoons |
olive oil, plus extra for drizzling |
A pinch |
saffron threads, chopped |
1 litre |
hot chicken or vegetable stock |
1 |
red onion, chopped |
2 |
garlic cloves, finely sliced |
1 heaped teaspoon |
chopped oregano |
|
sea salt flakes |
|
freshly ground black pepper |
|
natural yoghurt or creme fraiche, to serve |
|
sesame seeds, toasted, to serve |