Serves for 4
4 medium (bell) peppers (different colours)
3 tbsp chopped fresh flat leaf parsley
For the salsa
3 tbsp chopped fresh dill
3 tbsp chopped fresh mint
1 small red onion, finely chopped
1 tbsp capers, rinsed and coarsely chopped
50 gram Geek olives, pitted and sliced
1 fresh green chilli, seeded and finely chopped
5 tbsp extra virgin olive oil
3 tbsp fresh lime juice
115 gram medium-fat feta cheese, crumbled
25 gram gherkins, finely chopped
Preheat grill (broiler).
Place the whole peppers on a baking sheet and grill (broil).
Turn occasionally until charred and blistered.
Transfer the peppers to a plastic bag; tie the top and leave to cool.
When the peppers are cool enough to handle, peel and seed them and cut the flesh into even strips.
To make the salsa, mix all the salsa ingredients together in a bowl and stir in the pepper strips. Serve at room temperature.
4 medium (bell) peppers (different colours)
3 tbsp chopped fresh flat leaf parsley
For the salsa
3 tbsp chopped fresh dill
3 tbsp chopped fresh mint
1 small red onion, finely chopped
1 tbsp capers, rinsed and coarsely chopped
50 gram Geek olives, pitted and sliced
1 fresh green chilli, seeded and finely chopped
5 tbsp extra virgin olive oil
3 tbsp fresh lime juice
115 gram medium-fat feta cheese, crumbled
25 gram gherkins, finely chopped
Preheat grill (broiler).
Place the whole peppers on a baking sheet and grill (broil).
Turn occasionally until charred and blistered.
Transfer the peppers to a plastic bag; tie the top and leave to cool.
When the peppers are cool enough to handle, peel and seed them and cut the flesh into even strips.
To make the salsa, mix all the salsa ingredients together in a bowl and stir in the pepper strips. Serve at room temperature.
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