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13/06/2022

Roast Capsicum with Feta and Olives

Roast Capsicum with Feta and Olives
This is a very Greek way to serve capsicums. The best way to eat them is to mash them together with the feta using a fork, and then slap it all on some grilled pita bread. A little Greek music in the background is recommended for the full experience.

Serves:

4

Prep Time: 10 minutes

Cooking Time: 15 minutes

Download Recipe PDF

Ingredients

  • 4 red capsicums (bullhorn variety, if available)
  • 200g feta cheese
  • 1/4 cup black Kalamata olives
  • extra virgin olive oil, for drizzling
  • dried Greek oregano, for sprinkling
  • freshly ground black pepper
  • fresh oregano or continental parsley leaves, for garnish

Method

  • Char capsicums on all sides directly over a gas flame or chargrill pan until blackened. Allow to cool.
  • Place onto serving plates and top with crumbled feta cheese, olives and a drizzling of oil.
  • Serve sprinkled with dried Greek oregano, pepper and fresh oregano leaves.
  • VARIATION Look out for long light green banana capsicums when they are in season.

Tips

  • TIPS Roast capsicums will keep refrigerated for up to a week if you dress them with vinegar, oil and salt.
  • STYLING Arrange the roast capsicums side by side and sprinkle the feta, olives and oregano across the middle before drizzling with oil.
  • DRINK MATCH Riesling, sangiovese or crisp lager.

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