13/06/2022
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
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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