Roasted Capsicum and Feta Dip with Turkish Bread

Serves 6, Prep and Cook: 1 hour, 20 mins

100g sliced Spanish chorizo

salami Baby cucumbers (2 punnets),

halved 250g blanched green beans Baby radishes (1 bunch) ½ cup split green olives Torn pita bread, to serve

ROASTED CAPSICUM AND FETA DIP (Makes 3 cups) 4 large red capsicums (1.4g),

cut into 3cm pieces ¼ cup olive oil 3 cloves garlic, crushed 3 tsps ground cumin ½ tsp chilli flakes 200g packet Greek feta,

crumbled

TURKISH BREAD FINGERS 400g loaf Turkish bread, cut into

2cm slices ¼ cup olive oil ½ cup finely grated Romano

cheese 1 To make dip, toss capsicums with oil, garlic, cumin and chilli in a large roasting pan. 2 Cook in a hot oven (200C) for about 35 minutes, or until tender. Remove. Cool. 3 Process capsicum mixture in a food processor until finely chopped. Season with salt and pepper. Transfer to a bowl. Stir in feta, reserving 2 tblsps for garnish. Cover and refrigerate. 4 To make Turkish bread fingers, arrange bread in a single layer on a large oven tray lined with baking paper. Drizzle with half the oil. Sprinkle with half the cheese. Turn over. Repeat with remaining oil and cheese. 5 Cook in a moderate oven (180C) for about 15 minutes, or until golden and crisp. 6 Just before serving, garnish dip with reserved feta. Place dip and bread fingers on a large board with salami, cucumbers, beans, radishes, olives and pita bread.