This simple, salty, sweet and smokey starter is the perfect way to kick off a Christmas Feast, especially when paired with some flatbread and Saganaki. It can be messy in the kitchen when putting this one together but the @wusthofaustralia Classic White Knife Block made light work of it and the best bit is the Classic White Knife handles don’t stain which is great when using ingredients that are notorious for staining. The Knife Block would make the perfect gift for the chef in your family!
Fire Roast Capsicums & Feta
Prep time: 30 minutes
Cook time: 30 minutes
Serves: 8 People as a starter
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 30 minutes
- Cook time: 30 minutes
- Serves: 8 People as a starter
Ingredients
- 3 Red capsicums
- 150 g Hard feta cheese
- 1 Lemon
- 1 Bunch Quality dried oregano
- Quality Olive Oil
Method
- 1)
Char the capsicums on a high heat either directly over coals, in an oven turned to grill or directly on a gas stove no oil needed. Keep turning the capsicums until they are evenly charred you want them really blackened all over (approx 10mins) then pop them into a bowl and cover with cling film and leave them to sit for at least 30mins.
- 2)
Once they have cool enough remove the from the bowl and pop the core with seeds out, halve them and use your knife to scrap the blacked skin off and flip it over and scrape any seeds off to. Repeat this with all the capsicum and discard the skin and seeds. Then super finely slice the capsicums and pop them into bowl. You can pop them into the fridge overnight now if you’re doing this day ahead and warm them through the next day and continue on from this step.
- 3)
Crumble over the feta, some dried oregano, squeeze of fresh lemon juice and a good drizzle of quality olive oil. Toss them and place into a bowl for serving. Sprinkle over some more oregano for garnish and little drizzle of quality olive oil.
