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Serve this colourful, tasty salad with crusty bread, as a light meal or with fish.
Serves: 4 as a light meal
Preparation: 45 minutes
Cooking: 30-40 minutes
4 peppers of various colours
200g feta cheese
Dried herbes de Provence
Preheat the oven to 200°C.
Wash the peppers and roast them whole for 30 minutes until soft and a little caramelised; you might need to turn them over after 15 minutes.
While they are cooking, cut the feta cheese into small cubes.
Put a pile of paprika, one of turmeric, one of cumin and one of herbes de Provence on four different plates.
Divide the feta cubes into four piles and dip each pile in a different spice to get different coloured cheese cubes.
Once the peppers are cooked, remove them from the oven and place in a plastic bag.
Seal the bag for 15 minutes to steam the peppers and loosen their skins.
Remove them from the bag and although still very warm, they should be cool enough to be handled.
Remove the skins.
Halve the peppers, remove the seeds, then cut into strips.
Add a drizzle of olive oil and season with salt and pepper.
In a shallow salad bowl, alternate feta cheese cubes and peppers, finishing with feta cubes.