2 x 300g packs cherry tomato on the vine (or use smallish tomatoes and halve them)
1 tsp cumin seed
100g fat green olives
Put the peppers in a medium roasting tray
(or an ovenproof frying pan will do) and
splash with 2 tbsp of the oil. Season
generously, then roast with the chicken at
200C/fan 180C/gas 6 for about 20 mins, until
softened a little. Sit the bunches of tomatoes
among the peppers, scatter the cumin over
everything, then drizzle with the rest of the oil.
Season again, then roast for about 10 mins
until the tomato skins have split. Toss the
olives through just before serving. Can be
made up to a day ahead and served cold,
or reheated in a hot oven for 5 mins.