Roasted peppers with feta cheese

Roasted peppers with feta cheese

By
From
Cairo Kitchen
Serves
6
Photographer
Jonathan Gregson

This mezza dish is very easy to prepare and looks great garnished with fresh thyme sprigs. The chargrilled peppers have a slightly smoky flavour and can be made ahead of time and stored in the fridge covered with a little olive oil.

Ingredients

Quantity Ingredient
4 red peppers
250g feta cheese
pine nuts, to garnish
olive oil, to drizzle
fresh thyme sprigs, to garnish

Method

  1. Char the red peppers by holding with tongs over an open flame or stove top for 5 to 10 minutes, turning frequently to char evenly, until blackened. Alternatively, place under a hot grill and cook for 25 to 30 minutes, turning frequently.
  2. Remove the peppers from the heat and cut in half lengthways to take out the core and seeds. Place the peppers on a board, charred side up, and use the back of a knife to scrape off the blackened skin.
  3. Cut the peppers lengthways into strips about 3 cm wide or the width of two fingers. Cut the feta into bite-size cubes. Wrap each cube in a pepper strip.
  4. Toast the pine nuts by placing in a dry frying pan and stirring for 2 to 3 minutes until they turn golden brown.
  5. Arrange the cheese cubes on a plate, drizzle over a little olive oil and garnish with the thyme sprigs and pine nuts.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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