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    You are in: Home / Recipes / Roasted Red Peppers With Feta, Capers and Preserved Lemons Recipe
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    Roasted Red Peppers With Feta, Capers and Preserved Lemons

    Roasted Red Peppers With Feta, Capers and Preserved Lemons. Photo by Sarah_Jayne

    1/1 Photo of Roasted Red Peppers With Feta, Capers and Preserved Lemons

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    lindseylcw's Note:

    Delicious with grills or as part of a mezze this is from Modern Moroccan by Ghillie Basan

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the grill (broiler) on the hottest setting and roast the peppers under the grill, turning frequently.
    2. 2
      When they are softened and their skins begin to blacken place them in a plastic bag, seal and leave to stand for 15 minutes.
    3. 3
      Peel the peppers, remove the stalks and seeds then slice the flesh and arrange on a plate.
    4. 4
      Add the crumbled feta and pour over the olive oil, scatter the capers and preserved lemons over the top.
    5. 5
      Sprinkle with a little salt if required.

    Ratings & Reviews:

    • on June 14, 2010

      55

      I cheated and used jarred roasted peppers. This was so good - all the ingredients were vibrant and literally 'sang' together. Loved biting into bits of preserved lemon (which I love using). Thanks for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2010

      55

      Finally something to do with that jar of preserved lemons I have in the back of my fridge! I loved the flavours of this recipe and how the sharpness of the lemons worked so well against the salty nature of the capers and cheese. I used reduced fat feta and everything worked fine. Made for Zee Zany Zesty Cookz for ZWT6.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 15, 2007

      45

      Not only did I have to use lemon juice instead of preserved lemons, I also misread the recipe and put in about 350g of feta. Still, once the peppers are roasted, this is a very quick salad, and even my dairy-hating husband enjoyed it!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Red Peppers With Feta, Capers and Preserved Lemons

    Serving Size: 1 (228 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 265.1
     
    Calories from Fat 191
    72%
    Total Fat 21.2 g
    32%
    Saturated Fat 8.9 g
    44%
    Cholesterol 44.5 mg
    14%
    Sodium 688.9 mg
    28%
    Total Carbohydrate 12.1 g
    4%
    Dietary Fiber 3.4 g
    13%
    Sugars 8.9 g
    35%
    Protein 8.8 g
    17%

    The following items or measurements are not included:

    preserved lemons

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