I love this time of the year when there’s so much great produce around and you can just make up recipes with what you find at the market. This one used grilled red and yellow peppers, tomatoes and red onions that have been marinated in Belazu white condiment (a new favourite of mine) or white wine vinegar. The condiment really brings out the sweetness of the onion whilst still keeping a little crunch. It’s great served with roast meats or piled up on generous slices of toasted sourdough.
Ingredients
- 3 or 4 red and yellow bell peppers
- Light olive oil for brushing the peppers
- 1 small red onion, thinly sliced
- 2 tbsps Belazu white condiment
- 1 generous pinch of sea salt
- 2 tbsps extra-virgin olive oil
- 10 cherry or 3 ripe medium tomatoes
- 100g feta cheese
To make…
- Place the red onion in a bowl in a single layer and cover with the white condiment and a pinch of salt. Leave to marinate for a couple of hours and turn from time to time.
- Heat the BBQ or the grill to high.
- Cut the peppers into quarters length-wise, de-seed, brush with light olive oil. Grill for 20 minutes or so until the skin blisters and chars. Pop them into a plastic bag for 10 minutes and then the skin will slip off really easily. Skin and cut into long strips and put into a bowl with all the juices.
- Mix the pepper with the onion and the marinade, the extra-virgin olive oil and the sliced tomatoes together. Crumble the feta over the top.
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