Roasted Peppers on Lemon Bean Cream with Feta

Roasted peppers rest on a creamy lemon and white bean spread and are served with feta and crispy pine nuts. This mezze is great for sharing.

By yumbelo-Küche · 2 servings · 35 minutes

Ingredients

• 2 Stück red bell pepper
• 1 Dose white beans (canned, drained)
• 1 Stück garlic clove
• 0.5 Stück lemon (juice and zest)
• 3 EL olive oil
• 20 g pine nuts
• 60 g feta
• 1 TL oregano, dried
• 0.5 Bund parsley
• 1 Prise chili flakes
• salt
• pepper

Method

1. Preheat the oven to 220 °C, top and bottom heat.
2. Halve the peppers, remove the seeds and place them cut side up on a baking tray. Drizzle with 1 tbsp olive oil, season with salt and roast in the oven for 20 minutes, until the skin starts to blister slightly.
3. Drain and rinse the beans. Peel the garlic and blend it with the beans, the juice of half a lemon, 2 tbsp olive oil, salt and pepper until smooth and creamy.
4. Toast the pine nuts in a dry pan until golden brown and immediately remove them from the pan.
5. Finely chop the parsley and crumble the feta.
6. Spread the bean cream on two plates, place the roasted pepper halves on top and season with lemon zest, oregano and chili flakes.
7. Sprinkle with feta, pine nuts and parsley, drizzle with a little olive oil and serve immediately.