Serves 4 Ready in 40 min

Essentials (South Africa) - - FOOD -

3 red pep­pers, halved and de­seeded

4 tbsp olive oil

200g feta cheese, crum­bled

1 tbsp freshly chopped thyme

Pinch of chilli flakes, plus ex­tra for gar­nish

1 Heat oven to 200°C. Place the pep­pers, cut-side down, on a bak­ing tray and driz­zle over 2 tbsp of the oil. Roast for about 30 min, or un­til the skins start to char.

2 Re­move the pep­pers from the oven and im­me­di­ately place them in a freezer bag. Fold the bag over to seal in the steam and leave them to cool; then it should be easy to peel away the skins.

3 Roughly chop the pep­per flesh and put in a food pro­ces­sor with most of the feta cheese, the rest of the oil, thyme, chilli flakes and sea­son­ing and whizz un­til smooth. Spoon into a serv­ing dish. Scat­ter the re­main­ing feta and a few chilli flakes on top.

1 088kJ per serv­ing 21g FAT 8.5g SAT FAT

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