Slow Roasted Capsicum Marinated in Olive Oil and Feta
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Slow Roasted Capsicum Marinated in Olive Oil and Feta
Recipe By Michael Weldon
Ingredients
3 red capsicums
3 yellow capsicums
1 block Coles Greek Style feta cheese
Olive Oil Marinade
1 cup Squeaky Gate extra virgin olive oil
2 sprigs thyme
4 garlic cloves, in skin and crushed
½ tsp chilli flakes
sea salt
Method
In a BBQ or over a flame on a gas hob, char the skin of the capsicums. Once blackened all over place in a bowl and cover in plastic wrap to steam.
In a small saucepan combine the oil, thyme, garlic, chilli flakes and a pinch of salt. Bring up to a gentle simmer then remove from the heat.
Once the capsicums have steamed for 10 - 15 minutes, peel the charred skin. Then cut open and remove the seeds, stem and ribs. Place into a large bowl. Crumble in some large pieces of feta and then pour over the warm oil mix. Make sure it's not hot otherwise it will melt the feta.
Leave to marinate for a couple of hours or up to a week in the fridge.
Serve as a side to roast meats or on toast as a great snack.
