Baked Peppers with Feta

These are so easy to do and hardly require a recipe. Buy long mild flavoured red chillies. Cut them lengthways through the stalk if you can because the stalk will help hold them together. Remove any seeds and white seed cushioning. Lay them flat in a shallow tray lined with baking (parchment) paper. Put in a few small slices of feta – sheep, cow or goat – and sprinkle with flaky sea salt and grind over some black pepper.

I added a dusting of dukkah to the ones in the picture, but you could use a little ground cumin, a smattering of ground coriander seeds, or a few fennel seeds, or go the herby route and add a little chopped rosemary or marjoram or oregano. All you are after is a little bit of flavour – the peppers are gloriously sweet and the feta adds texture and salt.

Drizzle with extra virgin olive oil and bake in an oven preheated to 200°C (400°F) for 20-30 minutes, until the peppers are collapsing around the edges and just starting to char. Don’t take them too far because they don’t have a lot of flesh and you don’t want to be left with skin burnt to a crisp and not much else!

These are great with potatoes any which way, or a grain salad, say a burghul or freekah salad with a lemony dressing, or with roasted chicken.