Step 1

Heat the oven to 180ºC, gas mark 4. Put the peppers into a roasting tin and brush with the olive oil. Season and roast, cut-side up, for 20-25 minutes until the flesh is tender. Leave to cool, then cut the peppers into strips about 0.5-1cm wide.

Step 2

While the peppers roast, put the currants and balsamic vinegar into a small saucepan and bring to the boil. Take off the heat and leave the currants to plump up for 20 minutes.

Step 3

Heat the extra virgin olive oil in a frying pan and sauté the onion gently until soft but not coloured, about 4-5 minutes. Add the garlic and cook for 4 minutes more, then season. Scrape the onion and the currant mixture into a bowl. Taste for seasoning and to decide if you want to add more oil. This is a strong mixture – it’s meant to be – but it shouldn’t be astringent. Don’t add the pine nuts yet.

Step 4

Make the pesto by blending everything except the parmesan in a food processor. Stir in the cheese and taste for seasoning. The pesto shouldn’t be too thick, so you may need to add a little more oil.

Step 5

Arrange the peppers and mozzarella on a platter or in a wide, shallow serving bowl. Season. Add the pine nuts to the relish and spoon it over everything, then do the same with the mint pesto and serve.