Roast capsicum, feta, olives and oregano
We’re doing our best to slip in as many vibrant veggie-based dishes as we can before the dark days of winter set in. Not that we have anything against braises, pies, soups, root veggies and all that comfort food you generally hoover through in winter. (Did someone say ‘roasted kūmara’?) But we miss the long, bright, balmy days of summer once they’re gone and kid ourselves we can manifest sunny vibes by cooking bright-flavoured dishes with loose roots in the Mediterranean. Where, in our fantasies, the skies are always blue, the people are always pretty, and the food helps you live as long as the average Galapagos tortoise. And yes, manifesting. You know, that thing where you will a particular reality into being simply through belief. “I believe I’m on an idyllic beach on Mykonos, therefore I am”... that style of thing. It’s also our route to winning the Lotto and waking up 5kg lighter in the morning and we’ll be sure to let you know how these endeavours/delusions pan out.
So on that note, here’s a cheeky little roasted capsicum number, bursting with take-me-to-the-Med-NOW vibes. It would be unreal with a seared steak, some pan-fried fish (but maybe not salmon? Too rich with the feta?), slices of roast lamb, or chunks of your best roast chicken, with some golden roast spuds and a few dressed fresh leaves too if you’re feeling that particular urge.
SERVES 4 (as a side)
2 large red capsicums
1 large red onion
extra virgin olive oil
200g Greek-style feta
small handful oregano leaves
1 tbsp honey
2 tsp cumin seeds
75g (⅓ cup) dried black, or other olives
red wine vinegar, for drizzling
Preheat the oven to 200˚C. Cut the capsicum in half lengthways, then trim and remove the seeds and membrane. Cut each half widthwise into 3 even-sized pieces on a slight angle. Place the capsicum in a single layer in a baking dish. Peel, then cut the onion to 8 wedges. Place the wedges between the capsicum on the tray. Drizzle everything with olive oil, then roast for 20 minutes or until the vegetables are starting to char around the edges.
Break the feta into roughly 1.5cm pieces, then place these in and around the capsicum. Scatter with some oregano leaves, drizzle with honey, sprinkle with cumin seeds, and season with sea salt flakes and freshly ground black pepper. Roast for another 15 minutes or until the vegetables are tender and the feta is starting to turn golden. Transfer to a serving platter, then scatter with the olives and a few more oregano leaves. Drizzle lightly with vinegar and heavily with extra virgin olive oil to taste, then serve.
