Roasted Red Peppers With Feta, Capers and Preserved Lemons

“Delicious with grills or as part of a mezze this is from Modern Moroccan by Ghillie Basan”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the grill (broiler) on the hottest setting and roast the peppers under the grill, turning frequently.
  2. When they are softened and their skins begin to blacken place them in a plastic bag, seal and leave to stand for 15 minutes.
  3. Peel the peppers, remove the stalks and seeds then slice the flesh and arrange on a plate.
  4. Add the crumbled feta and pour over the olive oil, scatter the capers and preserved lemons over the top.
  5. Sprinkle with a little salt if required.

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