Roasted red peppers with feta and oregano

Ingredients

for 3 servings

• Red peppers350 g (12.3 oz)
• Feta100 g (3.5 oz)
• Olive oil50 g (1.8 oz)
• Garlic6 g
• Fresh oregano4 g
• Salt2 g

Directions

1. Preheat the oven to 220 °C (428 °F) (fan) and set the whole red peppers on a baking sheet.
2. Roast them for 25 minutes, turning them halfway through, until the skin blisters and blackens in places.
3. Seal the hot peppers straight away in a covered bowl or a closed bag and leave them to sweat for 10 minutes so the skin lifts.
4. Peel the peppers, remove the stalk and the seeds, then cut the flesh into strips.
5. Arrange the strips in a dish, drizzle with olive oil, add the finely sliced garlic and season with salt.
6. Crumble the feta over the top, scatter over the fresh oregano and leave to marinate for 15 minutes before serving warm or at room temperature.