Roasted Pepper Salad

METHOD

1. Preheat oven to 200˚C. Line a baking sheet with aluminum foil. Place the whole peppers on the prepared baking sheet and roast for 25 minutes, rotating peppers and pan halfway through, until well charred. 
2. Remove the peppers from the oven and place in a bowl; cover tightly with cling film about 3 mins (so they steam). Let cool until luke warm.
3. Peel the skin from the peppers and cut into 2 inch strips. Do not rinse the peppers. Place them into a medium bowl; add the olive oil, lemon juice, garlic, basil, parsley, honey, salt and pepper. Mix until well coated then refrigerate.  
4. In the meantime over a medium flame heat a small skillet, add the pine nuts and toast until golden for about 4 minutes. Stirring frequently. Transfer the nuts to a small bowl then to the same pan add oil and saute onion until fragrant and slightly caramelized. Add the cooked onion, to the peppers. Gently combine. Place the roasted pepper salad onto a platter or serving dish and top with, toasted pine nuts