Good Morning America Recipes

Nigella Lawson's Peppers with Feta and Almonds

Retire Your Salad One Night and Try This Simple Dish

GMA Recipes Lunch
Difficulty: Easy
Cook Time: min

Sometimes it can be tough to come up with a creative way to showcase your veggies at dinnertime. Nigella Lawson provides a fast and simple way to incorporate veggies, updating the classic salad that is usually first on the dinner table. Check out her recipe for roasted peppers.


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

    Preheat the broiler as hot as you can get it.

    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 on a stove just by holding them with a long fork over the burner, but it can get tiresome to say the least.)

    When peppers are black and charred, remove them to a large bowl and cover immediately with plastic wrap. Leave for 10-20 minutes.

    Uncover and (one by one) peel and seed the peppers. Don't get worried if the odd bit of skin (or seed) remains.

    Cut or tear into wide chunks/strips and arrange on a large plate.

    Crumble over the feta and then squeeze over lemon juice and drizzle with oil.

    Scatter over the almonds and sprinkle on the parsley and that is it.

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