COMFORTING & EFFORTLESSLY RUSTIC, BOTH WEEKNIGHT-EASY AND DINNER-PARTY 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
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6 red peppers
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Olive oil, for brushing
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2 x 400g tins chickpeas (drained)
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4 cloves garlic, crushed
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200g Nduja
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50g fresh parsley, finely chopped
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1/2 lemon
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200g Fetish Cheese (White Lake Cheese)
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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.
