Tirokafteri

 

Ingredients

250g feta cheese
2 red peppers
1 red chilli
1 garlic clove
2 tbsp olive oil
1 tbsp red wine vinegar

for topping
pinch of chilli flakes
pinch of dried oregano

Method

Place the two red peppers whole under the grill and char the skin until black. Rotate so that all sides have been charred. Remove from the grill and wrap in clingfilm to hold in moisture which will help with peeling off the skin once cool enough to handle.

Remove the skin, and deesed the pepper. 

Crumble the feta into a food processor bowl, add the red peppers, red chilli (inc. seeds), garlic clove, red wine vinegar and olive oil. Blitz into a smooth dip. Taste and add some chilli flakes if prefer more chilli warmth.

Serve with a sprinkle of dried oregano and some more chilli flakes. And some finely crumbled feta if you have some left.