Mediterranean Peppers stuffed with Organic Feta
If Provence is yet a place for you to visit, you may not be used to the dance of flavours this dish does with your tastebuds.
It is filled with the scorching sun and the sound of the cicada when all you want to do is raise your feet and enjoy great, locally grown, seasonal foods and a glass of icy homemade lemonade. or for the more daring, rosé.
This dish is refreshing and hydrating, drenching your body with vital antioxidants and good fats.
It can be easily transported inside a lunchbox and is also a great picnic idea (so that you won’t really feel left out when joining a group of friends). Eating colourful, delicious food would make your friends want some.
Just make sure to prepare a few spares, just in case.
Recipe (serves 4):
Preparation: 15 minutes
Cooking: 25 minutes
2 large Red Peppers
400 g mixed Baby Tomatoes
1 Banana Shallot
or a few Spring Onions
4 tbsp Pumpkin Seeds
4 tbsp pine nuts (toasted)
4 tbsp hulled hemp seeds
4 tbsp extra virgin olive oil
4 tbsp sprouted purple broccoli
1 small bunch of basil (25 g)
1 small bunch of parsley (25 g)
1 avocado
1 Tbsp Lemon Juice
2 large Garlic cloves
1 tsp sea salt
2 tbsp pomegranate molasses (optional)
Feta Marinade
4 tbsp extra virgin olive oil
1 garlic clove
1 tbsp sesame oil
(or Linseed Oil)
1 tsp Sumac
Coarse ground Black Pepper
a few leaves of basil
Instructions:
The day before cut the ricotta into cubes and very gently toss it into the marinade and leave it to soak all the amazing flavours overnight.
Cut the peppers in half, and if possible the green stock too. It will help hold the pepper’s halves together once grilled. Set aside.
Pre-heat the grill to hot (if you do not have a grill, you can either use a cast iron pan or a regular frying pan, or the top grill in your oven, or barbecue).
Grill both sides of the peppers until lightly charred (not burnt) for about 5 minutes. They should slightly soften as they cook, but you do not want them to be fully cooked and collapse. Once ready, remove from the grill and leave to cool on a serving dish.
In a large mixing bowl, add the baby tomatoes (mixed coloured cherry tomatoes and baby plum tomatoes are also great) cut into halves, the shallot very finely chopped, the crushed garlic cloves, the seeds, the oil and lemon juice. Mix well. Season to taste.
Add the finely chopped herbs and the avocado and combine gently with the tomatoes. Scoop the mix into the peppers.
Collect the feta from the marinade and add on top the tomato mix. Rinse the broccoli sprouts and sprinkle over the dish.
Pour the marinade into a small jug and serve with the dish. You can also drizzle with a little pomegranate molasses to make this dish a little moreish.
Serving Suggestion