Sweet roasted peppers and a block of salty, seed-topped feta? Go on then.
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In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi. It's one of the recipes in our Big Night In – which includes a load of other recipes for feeding your mates on a Friday night.
We’ve made this recipe using accessible and affordable ingredients from Aldi. It's one of the recipes in our Big Night In – which includes a load of other recipes for feeding your mates on a Friday night.
Serves
4
Bell Pepper
Red Pointed Sweet Pepper
Red Wine Vinegar
Garlic Clove
Red Onion
Basil
Parsley
Cucumber
Feta
Mixed Seeds
Bread
Olive Oil
Salt
Black Pepper
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi. It's one of the recipes in our Big Night In – which includes a load of other recipes for feeding your mates on a Friday night.
We’ve made this recipe using accessible and affordable ingredients from Aldi. It's one of the recipes in our Big Night In – which includes a load of other recipes for feeding your mates on a Friday night.
Serves
4
Bell Pepper
Red Pointed Sweet Pepper
Red Wine Vinegar
Garlic Clove
Red Onion
Basil
Parsley
Cucumber
Feta
Mixed Seeds
Bread
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi. It's one of the recipes in our Big Night In – which includes a load of other recipes for feeding your mates on a Friday night.
We’ve made this recipe using accessible and affordable ingredients from Aldi. It's one of the recipes in our Big Night In – which includes a load of other recipes for feeding your mates on a Friday night.
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Step 1.
Preheat the grill to max.
Step 2.
Toss the peppers with oil and salt and add to a roasting tin. Slide under the grill to blister and char for 6-7 mins, turning regularly until they’re very blackened. Pull out and cover with an upturned tray or add to a covered bowl, to steam through.
Step 3.
Grab a large mixing bowl and add 5 tbsp of olive oil with the red wine vinegar. Grate in the garlic cloves. Then thinly slice the red onion and chop the cucumber into half moons, add both into the bowl. Scatter in the herbs. Season with salt and pepper.
Step 4.
Peel the blackened skin from the peppers and toss through the herby dressing. Set aside to marinate.
Step 5.
Tip the seeds out onto a plate and season with pepper. Unpack the feta and dip each side in the seeds, they will stick naturally to the cheese.
Step 6.
Drizzle with olive oil and slide under the hot grill for 3-4 mins until golden brown.
Step 7.
Spread the peppers over a large serving plate and serve the feta in the middle. Slice up some crusty bread to eat alongside.
Step 8.
Get stuck in.
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