World Cuisine

Grilled Peppers with Feta

cook 30 mins
  • 3 red, green or yellow peppers
  • 200 g (7 oz) goats' or feta cheese, crumbled
  • 1 red onion, finely chopped
  • small bunch of parsley, finely chopped
  • finely chopped or shredded rind of 1 preserved lemon (see page 68)
  • 1–2 tablespoons argan or olive oil
  • flatbread, to serve
  • Place the peppers directly over a gas flame or under a preheated hot grill for 10–15 minutes, turning occasionally, until buckled and charred. Place in a plastic food bag to sweat for 2–3 minutes, then hold by the stalks under cold running water and carefully peel off the skins. Place on a board, remove the stalks and seeds, then finely slice the flesh.
  • Tip the peppers into a shallow bowl and scatter over the crumbled cheese.
  • In a separate bowl, mix together the onion, parsley and preserved lemon rind, then scatter over the peppers. Drizzle over the oil and serve with flatbread.
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