Raw capsicums (bell peppers) are rich in vitamin C. Red ones contain the highest amount. Store in a cool, dark place and use within a few days. The vitamin content declines the longer that the capsicums are kept.
1. Cook 500 g (1 lb) farfalle (bow-tie pasta) as for main recipe. Leave to cool. Roast 6 red capsicums (bell peppers) in a preheated 250°C/500°F oven until skin blisters. Remove from oven, cover with a wet kitchen towel and leave 5 minutes. Peel off skin. Cut capsicums into small pieces.
2. Whisk 4 tablespoons olive oil, 2 tablespoons white wine vinegar, 2 tablespoons lemon juice, 1/2 teaspoon Dijon mustard and 1 clove garlic, finely chopped, until combined. Add salt and pepper to taste. Mix all ingredients in a serving bowl. Sprinkle with finely chopped fresh parsley.