Roasted Red Peppers With Feta Capers And Preserved Lemons

Delicious with grills or as part of a mezze this is from modern moroccan by ghillie basan

Preheat the grill on the hottest setting and roast the peppers under the grill , turning frequently.

When they are softened and their skins begin to blacken place them in a plastic bag , seal and leave to stand for 15 minutes.

Peel the peppers , remove the stalks and seeds then slice the flesh and arrange on a plate.

Add the crumbled feta and pour over the olive oil , scatter the capers and preserved lemons over the top.

Sprinkle with a little salt if required.

red bell peppers, feta cheese, extra virgin olive oil, capers, preserved lemon