4 Red or yellow peppers [I use a mixture] 50 g feta cheese squeeze of lemon extra virgin oil handfull of whole almonds chopped fresh parsley
Cook peppers under a hot grill until the skin blackens, blisters and chars them on every side. Place in to a plastic bag seal and leave till cool. Once cool, take the skin off de-seed and chop into thick slices Place into a dish with the crumbled feta, squeeze over the lemon juice, drizzle with oil. Scatter over the almonds and parsley.