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.
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.