This week, guest blogger of the month, chef and restaurateur Roddy Damalis, prepares a dreamy roasted red pepper and feta dip; perfect for dinner parties and precious moments with loved ones on gorgeous summer nights!





3 large red peppers

400g Feta cheese

¼ cup olive oil

1 teaspoon dried mint

½ teaspoon cracked black pepper


 feta inside




-Put washed whole red peppers onto a baking sheet and place on a high shelf in a pre-heated oven and grill at 260ºC.


-Allow the skin to blister and turn 2 or 3 times. Do not allow to cook too much (approximately 2 minutes each side) as you will lose the volume and shape.


-Remove, place in a bowl and cover with plastic film. Allow to stand for 30 minutes.This will allow the peppers to sweat and make peeling easier (please do not peel under running water as you will lose all the flavour). Peel over the bowl so that all the juices are retained.


-Slice the peppers into ribbons, then add the juices from the peppers as well as the Feta, olive oil, mint and black pepper.


-Place mixture into a dish and microwave on full power for 2 minutes or until the Feta just starts to melt into a dipping consistency.


-Serve immediately with fresh bread.


Images and recipes can also be found in the book, My Little Plates.