ROASTED CAPSICUM FILLED WITH GOAT'S CHEESE

With a little extra time on our hands, it’s time to try new recipes - like these baby capsicums stuffed with herbs and goat’s cheese. After roasting, serve the warm oozing cheese filled parcels on a bed of oven wilted rocket as a warm salad. It’s a simple combination of quality ingredients with contrasting textures, a mix of colour with all the individual flavours shining through.  Try filling and roasting padron chillies too, if you dare.

serves 4 

120g Main Ridge Chevre 

1/3 cup finely chopped fresh herbs (try basil, mint, dill)

1 garlic clove, crushed

2 teaspoons salted capers, rinsed and chopped (optional) 

black pepper

2 punnets baby capsicums

extra virgin olive oil, to drizzle

Balsamic vinegar, to drizzle

Preheat the oven to 190°C (170°C fan-forced).

In a small bowl, mash the chevre with the back of a fork. Stir in the herbs, chilli, garlic and grinding of pepper. Mix in the capers, if using.

To serve the capsicums whole, cut across the top, removing the stem and seeds inside. Alternatively, cut each capsicum in half lengthways and then remove the seeds inside. 

Using a teaspoon, fill each cavity with about 2 teaspoons of the chevre mixture. Place capsicums in a single layer over a small baking tray. Place the halved capsicums with the cheese side facing up. Drizzle about 2 tablespoons of olive oil over the top.

Roast for 15 minutes. Remove from the oven and scatter the rocket on top.  Return to the oven and roast for another 5 minutes, until the rocket has wilted. Transfer the rocket to serving plate, then top with the hot capsicums. Drizzle a little olive oil and balsamic vinegar over the top. Serve immediately.

Note: Use whatever fresh leaf-y herbs you have on hand.

Fiona Hammond © April 2020