Red Pepper, Chilli and Rosemary Dressing - 0 points

1 large red bell pepper
1 red chili pepper
1 very small potato, about 30 grams
1/2 clove garlic
1 tsp. honey
1 Tbsp. chopped fresh rosemary
1 tsp. english mustard
1 Tbsp. lemon juice
1 tsp. white wine vinegar
1 dash salt
1 dash black pepper

Method

Preheat oven to 230 degC.

Put the bell pepper, chili pepper, and potato on a baking sheet and roast until bell pepper skin is blackened and the potato is cooked. Halve the pepper over a plate to collect the juice. Pull off the stalk and scrape out the seeds.

Puree all ingredients in a blender or food processor, then pass through a fine seive if pulp remains. Season to taste with salt and pepper.