Roasted Red Peppers With Feta, Capers And Preserved Lemons

1. 1

   Preheat the grill (broiler) on the hottest setting and roast the peppers under the grill, turning frequently.

2. 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. 3

   Peel the peppers, remove the stalks and seeds then slice the flesh and arrange on a plate.

4. 4

   Add the crumbled feta and pour over the olive oil, scatter the capers and preserved lemons over the top.

5. 5

   Sprinkle with a little salt if required.

* Per serving · 4 servings · Values may vary.

No additional tips available.