Colourful Peppers with Soy and Ginger Sauce

Preheat your oven to 220 degrees (200 degrees for fan-assisted ovens), wash and quarter the peppers. Remove the seeds, stalk and the white pith. Place the peppers skin-up on a lightly oiled baking tray. Cook in the oven for 25–30 minutes until the skin starts to blister and turn black. Soak a kitchen towel in cold water, remove the peppers from the oven and cover with the towel. Leave to cool 10 minutes then peel off the skin with a small knife. In the meantime prepare the sauce. Peel the ginger and chop finely. Chop the chives finely. Peel, half, deseed and then thinly slice the chillies. Mix the spices with the honey, white wine vinegar and Kikkoman Soy Sauce. Stir in 2 tbsp. of sunflower oil. Arrange the peppers on a plate and pour over the sauce to marinate.

Tip:
You can prepare this starter the day before so the peppers have more time to absorb the flavours.