Roasted Red Pepper and Feta Puree

For a colourful Mediterranean starter try Simon Rimmer's simple recipe for a flavourful roasted red pepper dip
By Simon Rimmer
Roasted Red Pepper and Feta Puree
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 4 red peppers
  • 2 red onions, peeled
  • extra virgin olive oil
  • 300 g good quality Greek feta cheese
  • 30 ml balsamic vinegar
  • thyme, leaves only
  • black pepper
  • pitta bread
  • crusty bread


1. Heat the oven to 200°C/gas 6. Place the red peppers and red onions in a roasting tray and toss with a little olive oil.

2. Roast the peppers and onions until softened and charred on all sides.

3. Once the red peppers are roasted place them in a plastic bag and set aside to cool. Peel the red peppers, de-seed and chop.

4. Finely chop the roast onions.

5. Place the roast red pepper and roast onion in a bowl. Add the feta and mash well with a fork.

6. Add olive oil, balsamic vinegar and thyme. Mix together well and season with salt and freshly ground pepper.

7. Serve the puree with pitta and crusty bread.

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