Charred Mixed Peppers Platter on Whipped Feta
- Prep Time: 30 minutes
- Marinating Time: 30 minutes
- Cook Time: 38 minutes
- Total Time: 1 hour 38 minutes
- Yield: 6 servings
- Category: Starters
Description
A vibrant platter of peppers served over creamy whipped feta, finished with crispy chickpeas, fragrant basil and a drizzle of lemon-herb oil.
Ingredients
Whipped Feta
250 g Danish feta, at room temperature
150 g cream cheese, at room temperature
½ Tbsp (7.5 ml) olive oil
Zest of 1 medium lemon
1 Tbsp (15 ml) lemon juice
2 Tbsp (30 ml) Cape Herb & Spice Greek Style Lemon & Herb Rub
1 Tbsp (15 ml) milk, if needed
Charred Mixed Peppers
2 x 500 g packets of mixed red and yellow baby peppers
½ C (125 ml) olive oil
2 Tbsp (30 ml) Cape Herb & Spice Greek Style Lemon & Herb Rub
Crispy Chickpeas
2 x 400 g tins chickpeas, drained
¼ C (60 ml) olive oil
¼ C (60 ml) Cape Herb & Spice Greek Style Lemon & Herb Rub
To Serve
Fresh basil leaves, washed and picked
1 lemon cut into wedges
Toasted flatbread/ciabatta, or your choice of artisanal bread
Instructions
Whipped Feta
Place the feta, cream cheese, olive oil, lemon zest, lemon juice and Cape Herb & Spice Greek Style Lemon & Herb Rub into a food processor. Blend until smooth and creamy. If needed, add a little milk to loosen the mixture. Taste and adjust seasoning – if too salty, add a little extra cream cheese.
Charred Mixed Peppers
Using a small knife, make a narrow slit down one side of each baby pepper, then use a small teaspoon to carefully remove the seeds. Combine the olive oil and Cape Herb & Spice Greek Style Lemon & Herb Rub in a bowl. Add the peppers and toss to coat, then allow to marinate for 30 minutes. Preheat the oven or air fryer to 200 °C and roast for 10 minutes or until they have softened. Preheat a grill or griddle pan to high heat and grill the peppers for 3–4 minutes per side until charred.
Pour the reserved marinade oil into a small pan and warm briefly until the spices have bloomed and become aromatic. Set aside to use to dress the platter once assembled.
Crispy Chickpeas
Preheat the oven or air fryer to 200 °C.
Drain the chickpeas and pat thoroughly dry with paper towel. If possible, allow them to dry overnight. Toss with olive oil and Cape Herb & Spice Greek Style Lemon & Herb Rub to coat evenly. Air fry or oven roast 20 minutes, shaking occasionally, until golden and crispy.
To Serve
Swirl the whipped feta onto a serving platter. Arrange the charred peppers over the whipped feta. Scatter over the crispy chickpeas and drizzle with the spiced oil. Garnish with fresh basil leaves and lemon wedges for squeezing over, and serve immediately with toasted bread.
