bieber salcasi with feta & thyme

  • 3 large red peppers
  • Extra virgin olive oil
  • Sea Salt
  • Barrel aged feta
  • Fresh thyme sprigs
  • Nigella seeds
  1. De-seed the peppers, remove their stalks and smother with olive oil
  2. Blister the skins until black, either under a grill or in a hot oven. Set aside to cool
  3. Once cool, peel off the blackened skins and discard. Do so slowly whilst paying attention to the different textures running through your fingers; this process is therapeutic. Roughly chop the pepper flesh
  4. Heat some olive oil in a pan and fry some thyme leaves until fragrant; this won't take long. Add the pepper flesh and salt, and stir until warmed through
  5. Serve warm with the crumbled feta, a sprinkle of nigella seeds, more thyme leaves and a drizzle of olive oil. We like leaving the thyme leaves on their sprigs.
DEVIs London