You know I said how much I loved Bodychef’s feta and pepper spread? Well, I loved it so much I decided to make my own. Mine had a thinner texture than Bodychef’s but you can add as much or as little oil as you like, depending on your own personal taste.
I said on Facebook I could eat this with a spoon and, after getting the munchies after drinking a bottle of wine, that’s exactly what I did – using celery as a spoon. Ah well, at least it’s healthier than getting the munchies and pigging out on crisps and chocolate.
Because I’d eaten all my spread, I had none left for lunch the next day, so I made another one – this time using a carrot instead of a red pepper.
Roasted red pepper and feta spread
1 red pepper
100g feta cheese
20g sundried tomatoes
Olive oil
salt and pepper
chilli flakes (optional)
- Core and deseed the red pepper and bake in the oven for about 30 minutes at 200C.
- Add the red pepper and the rest of the ingredients, except for the olive oil to a food processor and blitz.
- Drizzle in the olive oil until you get the consistency you require (I used the oil that was in the jar of sundried tomatoes).
Variations
Use a carrot instead of a red pepper (no need to bake it first). Add jalapenos and/or chilli flakes. Experiment!
