I serve this as a salad over lettuce but it would also be nice as a spread over crusty bread. I no longer remember where I found this recipe. It needs at least 2 hours to set.
• 1 large red pepper
• 3 cloves garlic, roasted
• 6 tbsp. olive oil
• 8 oz. Greek feta cheese
• 7 oz. Greek yogurt
• 3 gelatin, leaves
• Salt
• Pepper
Roast the garlic cloves in foil until tender. Blacken pepper skin to remove. Rub the pepper with 2 tablespoons of the olive oil, place on a baking tray and broil until skin is blistered. Leave the pepper to cool in a paper bag and peel skin off when cool enough to handle. Cut the pepper in half and remove the stem and seeds. Put the pepper in a blender, squeeze in the roasted garlic and blitz to a fine puree. Add the feta, yogurt, and olive oil. Whiz. In a small saucepan cover the gelatin with about 3 tablespoons water. Leave to soften and then melt over a gentle heat. Stir it into the pepper mixture and then strain the mixture through a fine sieve. Season to taste. Pour into ramekins and chill for 2 hours until set. Serve on a bed of salad.
Comments
Post a Comment