Roasted Red Peppers With Feta, Capers and Preserved Lemons |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Delicious with grills or as part of a mezze this is from Modern Moroccan by Ghillie Basan 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:
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.
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