This Htipiti red pepper with feta recipe is kind of like a healthier cheese spread. The feta cheese packs a protein punch, while the red pepper delivers a vitamin boost. Try with pitta bread or raw veggies for lunch, or serve it to guests as a perfect pre-dinner nibble.
Ingredients
300g banana shallots, peeled
120ml Odysea Extra Virgin Olive Oil
500g preserved red peppers
400g Odysea feta cheese
1/4 bunch thyme, picked
Sea salt & freshly grounded black pepper
Method
Cut the onions in half, brush them with olive oil, salt them and put them in the oven.
Roast for about 30 minutes or until soft.
By hand, coarsely chop the peppers and the cooked onions.
Crumble feta cheese and add it to the pepper and onion mix.
Add the remaining olive oil and thyme.
Serve it with grilled pitta bread.
Recipes courtesy of Theodore Kyriakou from The Greek Larder in partnership with Odysea.
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