Recipes & Tips

Tony’s Roasted Pepper & Feta Salad


Tony’s Roasted Pepper & Feta Salad

Salatete Felafela Meshwy

I love my peppers roasted until they’re so soft that they melt in the mouth. The smell and taste of extra-virgin olive oil reminds of my holidays, and the pomegranate molasses adds a touch of sweetness, as well as being one of my favourite flavourings.

Enjoy it!



How to make Tony’s Roasted Pepper & Feta Salad

/ Serves 6/


8 large red peppers, halved, cored and deseeded

Olive oil, for grilling

200g feta cheese

Small bunch of flat- leaf parsley, chopped

3-4 tbsp extra-virgin olive oil

1-2 tbsp pomegranate molasses

Paprika, to sprinkle

Salt and black pepper


Heat the grill until very hot. Cut the pepper halves in two, so you have smaller pieces- they are much easier to roast when they’re this size.

Rub the skins with a little olive oil, then put on a baking sheet skin-side up and grill until the skins are dark and blistered. Slide them into a bowl, cover with a lid and leave for about30 minutes for the skins to steam off. Remove and discard the skins.

Arrange the skinned peppers on the plate, scatter over the feta then the parsley. Season with salt and black pepper, and drizzle with extra-virgin olive oil and pomegranate molasses. Finally, sprinkle with paprika to serve.

Taken from the Feasts From The Middle East  cookery book by Tony Kitous.