Recipe: Ginger Pig's Roast Peppers with Chickpeas, Nduja & Feta

COMFORTING & EFFORTLESSLY RUSTIC, BOTH WEEKNIGHT-EASY AND DINNER-PARTTY WORTHY.

Sweet peppers blistered until jammy and caramelised, chickpeas roasted until golden, and ribbons of fiery ’nduja melting into every corner — this is one of those dishes where the oven does most of the work and rewards you generously for it. Finished with salty, creamy feta and a drizzle of good olive oil for a bold finish.

Serves 4

Ingredients

Ginger Pig’s Roast Peppers with chickpeas, Nduja & Feta

6 red peppers

Olive oil, for brushing
2 x 400g tins chickpeas (drained)

4 cloves garlic, crushed
200g Nduja
50g fresh parsley, finely chopped
1/2 lemon
200g Fetish Cheese (White Lake Cheese)
Crusty bread and green salad to serve

METHOD

STEP 1

Preheat the oven to 200C. Halve the peppers length ways remove the ribs and the seeds. Brush all over with olive oil and place on a tray and bake for 20 minutes. Turn the peppers and cook for a further 5 minutes.

STEP 2

Remove the tray from the oven, add the chickpeas, crushed garlic and crumble over the Nduja. Return the tray to the oven for 10 minutes.

STEP 3

Sprinkle over the parsley and squeeze over a little lemon juice. Crumble the feta over the top and enjoy whilst warm.

STEP 4

Serve alongside a green salad and crusty bread.

In this recipe

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£28.00

Stock your cupboard, ready to make this recipe. You can rest assured that we only use British high welfare pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.