Ingredients
| 3 | Red peppers (Main) |
| 2 Tbsp | Olive oil |
| 1 | Onion, chopped |
| 2 cloves | Garlic, crushed |
| 1 tsp | Paprika |
| 1 | 400g can chopped tomatoes |
| 3 cups | Chicken stock, or vegetable stock |
| 1 pinch | Chilli flakes |
| 1 tsp | Salt and pepper |
| 100 g | Goat's feta |
| 1 small bunch | Watercress, to garnish |
| 4 slices | Bread, on the side |
Directions
- Preheat oven to 200C. Line a baking dish with paper.
- Bake the peppers for 30 minutes until lightly blackened and skin has come away from the flesh. Remove and cool enough to remove skin and seeds. Chop roughly.
- In a large pot, warm the oil. Add the onion and garlic, cooking for 2 or 3 minutes to soften. Add the paprika, stirring through. Add the tomatoes, peppers, stock and chilli flakes. Bring to a simmer for 20 minutes. Blend until smooth. Season with salt and freshly ground pepper.
- Serve hot or cold with a crumble of goat's feta, a few watercress leaves and crusty bread.