Light Lunches
Roasted Capsicum with Feta and Garlic
Roasted red capsicum are a favourite in summer and here with LISA'S Feta and Garlic Dip we have turned them into a sensational light meal, ideal for lunch or entrée or as part of a tapas or antipasto platter.
Method
Cut the red capsicum in half through the stalk, discard seeds and leave the stalks intact. Place the capsicum halves on a lightly oiled tray. Spray or brush with olive oil, season with pepper. Cook at 200°C for 15 - 20 minutes or until the edges of peppers begin to brown. Cool to room temperature. Spoon LISA'S Feta and Garlic Dip or if your feeling adventurous try spooning our Roasted red Pepper layered dip into the capsicum. Scatter over with capers, olives and cherry tomatoes.
Serve with toasted ciabatta.
Ingredients
4 red capsicum
olive oil
black pepper
200 grams Lisa's Feta and Garlic Spread
2 tbsp capers, chopped
16 black olives
24 cherry tomatoes, cut in half
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