Roasted Red Peppers With Feta, Capers and Preserved Lemons

Total Time
Prep 5 mins
Cook 15 mins

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

Ingredients Nutrition


  1. Preheat the grill (broiler) on the hottest setting and roast the peppers under the grill, turning frequently.
  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. Peel the peppers, remove the stalks and seeds then slice the flesh and arrange on a plate.
  4. Add the crumbled feta and pour over the olive oil, scatter the capers and preserved lemons over the top.
  5. Sprinkle with a little salt if required.


Most Helpful

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!

evelyn/athens June 14, 2010

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.

Sarah_Jayne June 10, 2010

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!

Lighty October 15, 2007

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