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Dinner with Rukmini
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Red Pepper, Feta, Basil and Pine Nut ‘Burgers’
Introduction from Rukmini Iyer
In this recipe, I use the cut halves of red peppers to hold the filling, so what you get is somewhere between a supersized stuffed pepper and a squashable, melted-cheese-filled burger. It reminds me of a scene in The Godfather, where a mobster fries up red peppers to make a simple, but delicious sandwich.
Ingredients
Essential kit
You will need: a barbecue.
Method
Brush both sides of the halved peppers with a little olive oil. Once your barbecue is medium hot, barbecue the peppers for about 10 minutes on each side, until charred and slightly softened.
Meanwhile, mix together the pine nuts, crumbled feta, lemon zest and juice, basil and chopped chilli in a bowl, then set aside.
Remove the softened peppers, and stuff 4 of the halves with the feta and basil mixture. Lay the other 4 pepper halves on top, and return them to the barbecue for a further 5 minutes on each side to warm the feta through.
Eat as they are, or stuffed into burger buns.
Preview
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From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
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