A delicious and slightly different way to serve a Greek salad. Perfect as a starter with some crusty bread or an ideal side dish.
2 large red peppers
1 yellow pepper
½ small red onion
85g/ 3oz feta cheese
115g/ 4oz cherry tomatoes
12 Kalamata olives
2 cloves of garlic
1 tsp dried oregano
Salt and pepper
1 tbsp Balsamic Vinegar
2 tbsp Olive oil
Extra Virgin Olive oil to serve
Preheat the oven to 200C/400F.
Cut the red peppers in half, keeping the stalks in tact then carefully remove the seeds. Cut up the yellow pepper and feta into fairly small, similar sized pieces. (You don’t want them to be as big as you would normally do for a Greek salad as they have to fit into the peppers.) Slice the red onion.
In a bowl mix together the chopped pepper and feta with the onion, cherry tomatoes, feta and olives. Sprinkle over the garlic, oregano and seasoning then drizzle with the vinegar and oil. Stir well to make sure everything is covered with the oil then divide the mix between the 4 pepper halves. Place on a roasting tin and roast for 30 minutes.
Serve warm with an extra drizzle of good quality olive oil or if you prefer a chilli or herb oil.
(If serving as a starter I would serve it with some crusty bread to mop up all of the juices and a little rocket (arugula) drizzled with lemon juice and olive oil.)