Stuffed peppers with potato rocket salad and avocado dressing

Put a large pot of water on to boil.

Remove the core from tomatoes and score a little ‘x’ on the bottom.

Place in boiling water for 10 seconds. Using a slotted spoon, remove from the water and cool under cold water. Peel and roughly dice.

Wash the potatoes.

Leave the water on to cook the potatoes.

Add a good pinch of salt and cook the potatoes for 25 to 30 minutes, or until fully cooked. These should be cooking while you prepare the peppers.

Preheat the oven to 180 degrees Celsius. Boil the kettle.

Slice the dried apricots.

Place bulgur wheat in a bowl with the raisins and apricots. Pour over with boiling water (add just enough to cover the bulgur wheat by a few millimetres). Cover with a plate or cling wrap. Leave for 10 minutes.

Remove the parsley leaves from the stalk and finely chop.

Once the bulgur wheat is cooked, stir in the diced tomatoes and chopped parsley. Add a pinch of salt, taste and add more salt, as required.

Halve the peppers, remove the core and the seeds. Season with olive oil and salt, then one at a time stuff with the bulgur mixture.

Bake for 20 minutes in an oven tray. The peppers should start to break down and the bulgur should get a little crispy.

While the pepper are cooking make the avocado dressing.

Place the avocado and the juice from the lemon into a blender with a few splashes of water and a pinch of salt. Blend until smooth, adding more water, as needed. Taste and add more salt, if needed.

Once the potatoes are cooked, allow to cool slightly before tossing with the rocket.

Serve the peppers alongside the potatoes and rocket, then drizzle over avocado sauce.