Stilton Stuffed Peppers with Spinach Salad

Pre-heat the oven to 200 degrees C, 400 degrees F, Gas Mark 6. Place halved peppers, cut side uppermost, in a roasting tin. Drizzle with a little olive oil and season with a little salt and black pepper and place in the oven. Roast for 20 mins or so until they are slightly charred.

Fry the red onion in a little olive oil until soft and lightly browned.

Place the tomatoes, black olives, breadcrumbs, stilton and flat leaf parsley in a bowl. Season with salt and black pepper and add red onion.

Remove roasting tin from the oven. Spoon in the stilton mixture and drizzle each pepper half with a little balsamic vinegar and olive oil. Grill for 5 minutes until stilton has melted and top is lightly browned.

For the salad, place spinach (lightly torn if leaves are large), pinenuts and pomegranate seeds in a bowl. Add a little orange and lemon rind, lemon juice, olive oil and balsamic vinegar and season to taste.

Arrange salad on plates, pile grilled peppers on top and serve.