Recipe courtesy of
Episode: Slow and Steady
Peppers with Feta and Almonds
Total:
30 min
Active:
5 min
Yield:
6 to 8 servings
Level:
Easy
Total:
30 min
Active:
5 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 8 red or yellow peppers, or a mixture of both
  • 4 ounces feta cheese
  • Couple squeezes lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup blanched or sliced almonds
  • 2 tablespoons freshly chopped flat-leaf parsley

Directions

Peeling peppers is a time-consuming and fiddly job, but it isn't difficult - and this is a distinction that's important to remember. Like most tasks of this order, culinary or otherwise, the space it takes up in your head is greater than the actual demands of the activity, but if the idea of charring and then peeling 8 peppers really appalls, then don't do it. The world is not going to fall apart if you buy a jar of ready-peeled and oil-softened peppers, nor do you lose the right to occupy your own kitchen if you ignore my suggestion altogether. Make a tomato salad; buy some tabbouleh from the deli.

But meanwhile at stately Wayne mansion, preheat the broiler as hot as you can get it, and then sit the peppers on a rack below. When the skin turns black and blistery, turn them; you want to char them on every side. You can do this also, if you've got a gas stove, just by holding them with a long fork over the burner, but it can get tiresome to say the least.

When the peppers are black and charred, remove them (trying not to burn yourself) to a large bowl and cover immediately with plastic wrap. Leave for 10 to 20 minutes.

Then uncover and, 1 by 1, peel and remove the seeds. Don't get worried if the odd bit of skin (or indeed seed) remains. Cut or tear into wider chunks/strips (I don't like this too dinky) and arrange on a large plate. Crumble over the feta, then squeeze over lemon juice and drizzle with oil. Scatter over the almonds and sprinkle on the parsley - and that, frankly, is it.

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