Feta, tomato and smoky pepper parcels

by Anna Jones

Ingredients

2 fresh Romero peppers or 1 green pepper
1 x 200g block feta, cut into 5 slices
1 handful cherry tomatoes, halved
1 tsp coriander seed, bashed in a mortar
1 pinch of dried oregano
Olive oil

Directions

Light the barbecue. Once hot and still roaring, cook the peppers directly on the flame until they are blackened all over. Take off the heat and, once cool, peel away most of the black skin and cut the flesh into slices, discarding the stems and seeds.

Put the feta slices on a piece of foil large enough to wrap around them. Top the cheese with the tomatoes, peppers, coriander, oregano and a drizzle of olive oil. Seal the foil at the top to make a little parcel.

Once the barbecue flames have died down and the coals are white, put the packet on to them and cook for 10-15 minutes (you could also do this in an oven at 220C/gas 7).

It’s ready when each slice of feta is soft, the peppers cooked-through and the tomatoes sticky and roasted.

I love getting my box of fruits and seeing the delicious colours and smells as they ripen. I have some standard grocery items too and love the quality of the sourdough bread and eggs.

— Lucy, Nethergreen

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