Serves 4 Ready in 40 min
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