 |
Prep Time: 10 Minutes Cook Time: 43 Minutes |
Ready In: 53 Minutes Servings: 6 |
|
A flavoursome and visually stunning recipe which will serve you equally well as an appetiser, as a light lunch or as part of a nearly vegetarian meal from Australian chef Iain Hewitson. This is a recipe which allows the key ingredients to be the stars: make sure you use the best quality ingredients you can find. Ingredients:
red pepper |
yellow pepper |
4 ripe tomatoes, quartered |
4 garlic cloves, thickly sliced |
fresh thyme leave |
8 anchovies, chopped |
fresh ground pepper, to taste |
olive oil flavored cooking spray |
400 g soft fresh goat cheese, sliced |
Directions:
1. Preheat oven to 190°C.
2. Cut the capsicums in half lengthways and remove the ribs and seeds. Place them on an oven tray, with the cut side up.
3. Then place the tomatoes, garlic, thyme, anchovies and pepper in the centre of each half, capsicum and spray generously with oil and cook in the oven for about 40 minutes or until they are tender.
4. When they are almost ready, place a slice or two of goat’s cheese on top of each capsicum and briefly return the capsicum to oven.
|
|