BBQ Baby Peppers With Feta Yoghurt & Coriander Salsa
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BBQ Baby Peppers With Feta Yoghurt & Coriander Salsa
Ingredients
700g baby peppers / capsicums (assorted colours)
¼ cup Red Island extra virgin olive oil
1/3 cup roasted almonds, chopped
sea salt to taste
Feta yoghurt:
1 cup Jalna natural yoghurt
50g Australian feta cheese
Coriander salsa:
1 bunch coriander, washed, roughly chopped
1 long green chilli, chopped
1 clove garlic
3 tablespoons lemon juice
60mls Red Island olive oil
Method
To make the feta yoghurt, place the yoghurt into a small bowl and finely grate in the feta and mix well. Set aside.
Place all the coriander salsa ingredients into the jug of a stick blender and blitz until bright green and smooth.
Pre heat the BBQ grill to high. Cut the peppers in half lengthways and remove the seeds. Toss in a little olive oil and sea salt and place onto the grill. Cook for 3-4 minutes each side, or until tender.
Remove the peppers from the grill and place onto a large serving platter. Dollop over the feta yoghurt, coriander salsa and crushed almonds.
Recipe by Courtney Roulston
