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Marinated feta, kalamata olives and roasted red pepper
Crumbly cubes of feta cheese, kalamata olives and roasted red pepper coated in a robustly flavored olive oil, garlic and oregano marinade.

6 oz (170g) firm feta cheese

1 cup kalamata olives
1 red pepper
¼ small red onion
1 clove garlic
4 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon white wine vinegar
1 teaspoon dried oregano
½ teaspoon salt



CUT the top and bottom off the red pepper and slice in half lengthwise (click here for the easiest way to cut and deseed red pepper).

 

PLACE the red pepper halves skin-side up directly under a hot oven broiler (griller) and cook for 10 minutes. (The skins will blacken but the flesh will stay tender underneath.)

 

WHILE the peppers are cooking, finely dice the red onion and mince the garlic.

 

CUT the feta into small cubes.

 

AFTER the red pepper has cooked, tightly seal it in foil for five minutes. (This lightly steams and loosens the skin making it easier to peel off.)

 

WHILE the pepper is steaming, mix together the extra virgin olive oil, diced red onion, minced garlic, oregano, lemon juice, white wine vinegar and salt in a small bowl until well combined.

 

GENTLY peel the blackened skin off the red pepper pieces.

 

CUT the peeled red pepper into 1-inch squares.

 

RINSE the kalamata olives under cold water and drain.

 

Gently mix together all the ingredients until well combined. Marinate in the fridge, covered, for at least four hours, stirring half way through.

 

SERVE at room temperature.




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