• 8 red or yellow peppers or a mixture of both • 4 ounces of feta • Couple of squeezes of lemon juice • 1 tablespoon of extra-virgin olive oil • 1/3 cup of blanched or flaked almonds • 2 tablespoon of freshly chopped flat-leaf parsley
1. Preheat the broiler as hot as you can get it. Then 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.
2. 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.