Peppers with Feta and Almonds

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.