Grilled Capsicum with Yoghurt & Feta Whip

Name: Grilled Capsicum with Yoghurt & Feta Whip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4–6
Ingredients: 3 medium capsicums (red, yellow or orange), quartered; ⅓ cup roasted walnuts, roughly chopped; ¾ cup greek yoghurt; 180g persian feta; ½ lemon, juice and zest; 2 tbs olive oil; 4 sprigs thyme; 2 sprigs oregano; Small handful mint leaves

This is the perfect side for a simple picnic or a festive feast. Especially great with lamb; it’s quick and easy but packed with fresh flavour.

Serves: 4–6
Prep: 10 mins
Cook: 15 mins
Difficulty: Easy

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Ingredients

3 medium capsicums (red, yellow or orange), quartered
⅓ cup roasted walnuts, roughly chopped
¾ cup greek yoghurt
180g persian feta
½ lemon, juice and zest
2 tbs olive oil
4 sprigs thyme
2 sprigs oregano
Small handful mint leaves

Method

Heat a barbecue or griddle pan and grill the capsicums skin-side-down for 3–5 minutes or until nicely charred. Remove from the heat and allow to cool to room temperature.
To make the yoghurt and feta whip, place the yoghurt and feta into a mixing bowl. Add the lemon zest, lemon juice and olive oil and whisk together until smooth.
Season with salt and freshly ground black pepper. Loosen with a little water if it is very thick.
To assemble, scatter the grilled capsicums on a platter and spoon over the yoghurt mix. Garnish with chopped walnuts, fresh herbs and a drizzle of olive oil.