Baked feta with chilli & oregano
Indulge in this moreish, Mediterranean side dish with chunks of bread and plenty of summer salads
Tangy roasted peppers
Serves 8
Easy
Prep:
Cook:
Get a taste of the Mediterranean with a laidback spread of roasted vegetables and salads
Skip to ingredients
- 5 tbsp olive oil
- 4 peppers(red, yellow or orange are best)
- 1 garlic clovecrushed
- 2 tbsp red wine vinegar
- handful capersrinsed
- handful flat-leaf parsleyroughly chopped
Nutrition: per serving
- kcal85
- fat7g
- saturates1g
- carbs4g
- sugars4g
- fibre1g
- protein1g
- salt0.2glow
Method
step 1
Rub 1 tbsp olive oil all over the peppers, then place on the barbecue or under a grill, turning until blackened all over. Put in a plastic bag, seal and leave until cool enough to handle.
step 2
Peel the blackened skin from the peppers, remove the stems, membrane and seeds, then tear into strips. Arrange on a platter or plate. Whisk together the remaining olive oil, garlic and vinegar with some seasoning. Drizzle the dressing over the peppers, then scatter with capers and parsley.
