For the roasted pepper, place the pepper onto a baking tray and drizzle over one tablespoon of the oil. Place in the oven to roast for 8-10 minutes, or until tender, then remove and mix with the remaining pepper ingredients in a bowl.
For the toasted cashew dressing, place the cashew nuts and oil into a food processor and blend until smooth.
To serve, scatter the coriander leaves over a serving plate and pile the roasted pepper on top. Drizzle over the cashew dressing and serve.