Mediterranean vegetable cups with chilli soured cream

Method

1. Slice each pepper halfway across, forming 6 red pepper cups. Scoop out the seeds and rub the red pepper cups with garlic salt and set aside. Slice off the stalked top of each pepper and reserve as decoration. Finely chop the remaining top half of each red pepper.

2. Preheat the oven to 180°C/gas 4. Peel the large red onion. Slice off the top and bottom end of the onion, and halve lengthways, Carefully remove a layer of onion at a time from each half until you have six onion 'shells' and set aside. Chop up the remaining onion.

3. Mix together chopped red pepper, chopped onion, cherry tomatoes, baby sweetcorn and mushooms. Mix in 4 tablespoons of chives, basil, sesame seeds, lemon juice and 1 tablespoon of olive oil. Season with salt and freshly ground pepper. Place the vegetable mixture in a roasting tray and roast for 15 minutes.

4. Place the red pepper cups and onion shells on a greased baking sheet. Brush with the remaining olive oil and bake in the oven alongside the vegetable mixture for 15 minutes.

5. Meanwhile, mix together the soured cream, chilli, 2 tablespoons of chopped chives and the mint. Cover and refrigerate until required.

6. To serve, place a pepper cup and red onion shell on six serving dishes, decorating with the reserved pepper tops. Spoon the baked red pepper mixture into the pepper cup and red onion shell. Sprinkle over remaining chives and serve with a dollop of chilli soured cream on the side.