Chargrilled peppers & sweet potatoes
For the wontons
For the dressing
Halve the peppers lengthways and discard the stalks, cores and seeds. Cut each half lengthways into four pieces. Peel the sweet potato and slice into rings about 8mm/1⁄4in thick.
To make the dressing, in a small frying pan, dry-roast the cumin seeds over a low heat for a few minutes until aromatic, taking care not to burn them. Put them in a bowl with the honey, vinegar and oils, and whisk together. Season with salt and pepper.
Heat a ridged cast-iron grill pan until very hot. Put the sweet potato slices on the pan, and lightly brush each piece with a little of the oil. Cook for about 10 minutes, turning the pieces over once, then remove from the pan and keep warm.
Add half the pepper pieces, brush with a little oil and cook for about 8 minutes, turning them over several times. Remove and add to the sweet potatoes, then repeat with the remaining peppers.
To serve, put the vegetables on a large shallow dish, and drizzle the dressing over them. Serve warm with rice.