Recipe for Red Pepper and Feta Rolls With Olives
This recipe makes use of red peppers which is one of the best vegetables to include in a healthy diet because red pepper has practically fat, is calorie-free and is absolutely laden with vitamins, minerals, anti-oxidants, and folic acid. With something this virtuous, you can afford to have something a bit more indulgent like the Feta. If you can’t get feta, use a crumbly goat cheese.
Preparation time: 10 minutes plus cooling
Cooking time: 10 minutes
Serves: 4 people
Energy: 175 calories per serving
Flat baking sheet
Small mixing bowl
2 red peppers – cored, deseeded and quartered lengthways
100g feta cheese – sliced or crumbled
10 basil leaves
10 black olives – pitted and halved
12 whole black olives
15g pine nuts - toasted
1 tablespoon pesto
1 tablespoon fat-free French dressing
Place the peppers, skin side up, on a baking sheet.
Place under a high grill and cook for 7 – 8 minutes until the skins are blackened.
Remove the peppers and place them in a plastic bag.
Fold over the top to seal and leave to cool for 20 minutes.
When cool remove peppers from the bag and remove skins.
Lay the skinned pepper quarters on a board and layer up the feta, basil leaves, olives and pine nuts on each one.
Carefully roll up each pepper and secure with a cocktail stick.
Place 2 pepper rolls on each serving plate.
Using a fork, whisk together the pesto and French dressing.
Drizzle over the pepper rolls.
Garnish with whole black olives
Serve with rocket (arugula)