As all my recent posts have contained a sentence that does something along the lines of: ‘I’ve discovered [food x], it’s brilliant, have a recipe,’ one didn’t like to disappoint. For this reason I must divulge the fact that I’ve recently discovered a liking for olives, they’re brilliant, and here comes a nice healthy recipe that uses them perfectly.
In my opinion the best way to prepare a pepper is to roast it; once it has gone through a slow cooking process all the bitterness is removed and you’re left with a sweet and juicy flesh. To roast a pepper simply bung it in the oven at around 180C for a good 20 minutes, but be careful it will be extremely hot when removed. The quantities below will serve two people and the whole process should take around 40 minutes.
- two medium sized peppers, roasted
- 140g cous cous
- 1 onion, finely diced
- 30g button mushrooms, quartered
- 10-12 green or black olives, quartered
- 50g feta cheese, cubed
- small handful of raisins
- 2 medium cloves of garlic
- 3/4 tsp ground cumin
- olive oil, and plenty of it
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