Roasted Red Peppers With Feta, Capers and Preserved Lemons

"Delicious with grills or as part of a mezze this is from Modern Moroccan by Ghillie Basan"
 
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photo by Sarah_Jayne photo by Sarah_Jayne
photo by Sarah_Jayne
Ready In:
20mins
Ingredients:
5
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. 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.
     
  3. 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!
     
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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/9dcd2f11.png" border="0" alt="Photobucket"> <img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/Recipezaar/goldsparkle.png" border="0" alt="Made by Bella14ragazza"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/Purple-Swap-AM-Banner.jpg" border="0" alt="Photobucket"> <img src="http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/saltpepper_amtag.jpg" border="0" alt="Salt and Pepper"> <a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/Halloween/4811_180750-1.jpg" border="0" alt="Photobucket">
 
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