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| >ROASTED RED POINTED PEPPERS WITH FETA AND CHERRY TOMATOES |
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| SATURDAY |
These are quick and easy to do and everyone loves them. They go very well with some warm, fluffy couscous and, strange though as it may sound, what goes really well with them is some roasted baby parsnips, which you cook at the same time.
Serves 4
2 pointed red Ramiro peppers
Olive oil
200g (7 oz) feta cheese
20 cherry tomatoes, halved
2 tablespoons pesto
2 tablespoons water
Freshly ground black pepper
Halve the peppers lengthways using a sharp knife, and cut right through the stalk as well if you can. Scoop out the core, rinsing away any stray seeds under the tap.
Place, shiny side down in a roasting tin or ovenproof dish that has been lightly brushed with olive oil.
Drain the feta cheese and pat dry, then cut into small dice, about 7mm (1/3 inch). Put them into a bowl with the cherry tomatoes.
Mix the pesto with the water to loosen it a little, and add to the bowl along with a grinding of black pepper – you probably won’t need to add salt because both the feta and the pesto are salty. Stir gently until the tomatoes and feta are coated with the fragrant basil green liquid.
Spoon the mixture on top of the pepper halves, dividing it between them.
Bake in the oven, preheated to 190oC (375oF) gas mark 5, for about 20 minutes until the peppers are tender, the filling flecked with brown and the kitchen smells gorgeous.
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| Serves 4 |
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