Special Diet

Red Pepper & Feta Rolls with Olives

prep 10 mins, plus cooling cook 10 mins
  • 2 red peppers, cored, deseeded and quartered lengthways
  • 100 g (3½ oz) feta cheese, thinly sliced or crumbled
  • 16 basil leaves
  • 16 black olives, pitted and halved
  • 15 g (½ oz) pine nuts, toasted
  • 1 tablespoon pesto
  • 1 tablespoon fat-free French dressing

Place the peppers skin-side up on a baking sheet under a high grill and cook for 7–8 minutes until the skins are blackened. Remove the peppers and place them in a plastic bag. Fold over the top to seal and leave to cool for 20 minutes, then remove the skins.

Lay the skinned pepper quarters on a board and layer up the feta, basil leaves, olives and pine nuts on each one.

Carefully roll up the peppers and secure with a cocktail stick. Place two pepper rolls on each serving plate.

Whisk together the pesto and French dressing in a small bowl and drizzle over the pepper rolls. Serve with rocket and some crusty bread to mop up the juices.

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