Roasted Red Peppers with Feta, Capers, and Preserved Lemon

Ingredients

• 12 red bell peppers
• 1.25 lb feta cheese, crumbled
• olive oil
• 6 tbsp capers
• Peel of 3 preserved lemons, cut into small pieces

Procedure

1. Roast red peppers, turning frequently until they soften and their skins begin to blacken.
2. Place in a bag and seal, leaving them for 15 minutes.
3. Peal the peppers, removing stalks and seeds, then slice and arrange on serving plates.
4. Add crumbled feta and pour over the olive oil.
5. Scatter capers and preserved lemon over the top and sprinkle with a little salt (if required).
6. Serve with chunks of fresh bread.