"When I was a kid at every meal there would always be a block of feta cheese, a bowl of olives and these peppers," says Gloftis. "The trick is to burn the skin, peel it off while it's still warm and salt quite generously. Then let the peppers sit in olive oil. That's where the gold is – when you dunk bread into the pepper juices."
Hellenika's char-grilled peppers
Serve these char-grilled peppers the Hellenika way with a block of feta cheese and a large chunk of crusty bread for mopping up all leftover dripping juices. This side dish is not to be missed.
- 5 mins preparation
- 15 mins cooking plus cooling
- Serves 4 - 6
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Ingredients
- 6 small mixed bullhorn peppers (120gm each), pierced
- 80 ml extra-virgin olive oil
- Micro parsley leaves, to serve
Method
- 1Preheat a lightly greased barbecue or char-grill pan to high. To cook peppers, grill, turning frequently until charred, softened and cooked through (12-15 minutes).
- 2Transfer to a heatproof bowl, cover with foil and stand at room temperature for 1 hour for skins to loosen. Remove skins, taking care not to break peppers; and discard. Make a small incision in side of each pepper and carefully scrape out seeds; discard seeds.
- 3To serve, transfer to a serving plate, scatter with micro parsley leaves and drizzle with extra olive oil.
