By now, you’ve probably already read my epic Spanish Table post that was generated after last weekend’s festivities with Inspired Food and Feed Your Soul, Perth. Here’s the final recipe for bell peppers marinated in fragrant herbs, lemon zest, garlic and extra virgin olive oil. Pile onto some fresh bread for a wonderful entree, lunch or tapas dish.
Marinated Peppers with Herbs and Goats Cheese
Serves 6 as part of a tapas meal, 2 as an entree
- 200g mixed baby peppers
- 1/4 cup chopped mixed herbs (I used dill, mint, parsley and coriander)
- finely grated zest of 1 lemon
- 1 garlic clove, crushed
- 2 tbsp extra virgin olive oil
- sea salt and freshly ground black pepper
- 60g soft mild goats cheese or Persian feta
- fresh bread, to serve
Preheat a char grill pan over medium-high heat. Add the whole baby peppers to the pan and cook, turning occasionally, until blistered and blackened.
Whilst still hot, place into a plastic bag or bowl covered in plastic wrap and allow to steam (this allows the skins to loosen from the flesh). Set aside.
Place the chopped herbs, lemon zest, crushed garlic and olive oil into a medium bowl. Mix well and season to taste. Set aside.
When the peppers are cool, peel off the blackened skins and scrape out the seeds and membranes. Cut or tear into thick slices, then add to the bowl of herb oil. Mix well and allow to marinate for one hour.
To serve, gently add in the crumbled goats cheese and turn into a serving bowl. Garnish with a bit of extra herbage if desired. Serve the peppers piled onto fresh bread or as a tasty addition to a wrap or sandwich. Make sure you drizzle over a bit of the delicious oil, too.