Feta, tomato and smoky pepper parcels
Prep 15 min
Cooking 25 min
1 green, red, or yellow sweet pepper
1/2 lb block feta, cut into 5 slices
1 handful cherry tomatoes, halved (I used different coloured ones)
1 tsp coriander seed, bashed in a mortar
1 pinch of dried LYKOVOUNO oregano
LYKOVOUNO Olive oil
Light the barbecue. Once hot and still roaring, cook the peppers directly on the flame until they are blackened all over. Take off the heat and, once cool, peel away most of the black skin and cut the flesh into slices, discarding the stems and seeds.
Put the feta slices on a piece of foil large enough to wrap around them. Top the cheese with the tomatoes, peppers, coriander, oregano and a drizzle of olive oil. Seal the foil at the top to make a little parcel.
Once the barbecue flames have died down and the coals are white, put the packet on to them and cook for 10-15 minutes (you could also do this in an oven at 220C/425F/gas 7).
It’s ready when each slice of feta is soft, the peppers cooked-through and the tomatoes sticky and roasted.
Serve with your choice of pasta and drizzle with LYKOVOUNO extra virgin olive oil.