Roasted Red Peppers With Feta, Capers and Preserved Lemons
Ready In: 20 mins
Serves: 4
Ingredients
- 4 large red bell peppers
- 200 g feta cheese, crumbled
- 3 tablespoons extra virgin olive oil
- 2 tablespoons capers
- 1 preserved lemon, cut into small pieces
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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