Here's a simple veggie side for all the BBQs we can finally enjoy.
I totally made it up and it was delicious, a chargrilled pepper has got to be the best way to eat them.
The sweetness of juicy sultanas adds a pleasant surprise to the charred peppers. Finished with salty feta and crunchy nuts this will become a staple of my summer eating for years to come.
Side note: I don't understand why people peel and deseed peppers, who has the time for that?! Plus the skin is delish and burnt, yum.
You could swap out the thyme for another fresh Mediterranean herb such as marjoram or oregano.
4-6 long red peppers
1 hunk of feta cheese, crumbled
1 handful of nuts (pistachios or pine nuts)
1 handful of picked fresh thyme
½ lemon (squeezed)
1 glug of olive oil
1 handful of sultanas
Place 4 -6 long peppers on a BBQ for around 15 mins, turning a few times to let them evenly char, be brave you can get them super black
Meanwhile prepare your toppings, crumbled feta, chopped pistachios, and fresh thyme
In a bowl squeeze half a lemon and add a good glug of olive oil, a handful of sultanas, salt and pepper and mix well
Place your peppers on a platter and drizzle with the dressing and scatter the toppings
Eat at room temperature!