Blistered Peppers with Whipped Feta & Pistachio

Ingredients

For 4 servings

• 12 piece mini sweet peppers, halved and seeded
• 1 piece roasted red pepper, chopped
• 150 g feta, crumbled
• 120 g labneh
• 30 g Greek yogurt
• 45 g pistachios, toasted and chopped
• 15 g pomegranate seeds
• 15 g black sesame seeds
• 1 piece shallot, thinly sliced
• 15 g lemon juice
• 3 g lemon zest
• 1 piece garlic clove, grated
• 3 g sumac
• 2 g Aleppo pepper
• 30 g dill, chopped
• 30 g mint, chopped
• 3 g honey
• 56 g extra-virgin olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Heat the oven to 230°C. Toss the pepper halves with a little olive oil and seasoning and roast cut-side down for 12–15 minutes, until tender and blistered. Cool slightly.

2. 2

   Blend the feta, labneh, yogurt, lemon juice and zest and garlic until smooth, then blend in a little olive oil and season.

3. 3

   Pulse the roasted red pepper with olive oil, honey, sumac and Aleppo pepper to a spoonable drizzle and stir in half the pistachios.

4. 4

   Fill each pepper half with whipped feta and arrange on a platter.

5. 5

   Spoon over the red pepper drizzle and finish with pomegranate, black sesame, shallot, the remaining pistachios and the herbs.

6. 6

   Drizzle with a little more olive oil and serve warm or at room temperature.