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Dinner with Rukmini
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Feta and Almond Stuffed Padrón Peppers
Introduction from Rukmini Iyer
I love ordering Padrón peppers on the basis that ‘some are hot, the others are not’ (sounds better in Spanish) – though I have yet to come across a truly spicy one. While there’s nothing like a round of barbecued peppers just by themselves, scattered with crunchy salt, these little numbers, each stuffed with feta and a plump almond, are a wonderful treat with drinks.
Ingredients
Essential kit
You will need: a barbecue.
Method
Slice through each pepper on one side, making sure not to cut all the way through. Stuff with a little feta – enough to fill the pepper and allow it to still close up nicely – and add an almond. Repeat until you’ve prepped the lot: at this stage they can be refrigerated until you’re ready to barbecue.
Once your barbecue is good and hot, drizzle the peppers with a little olive oil, then transfer them to the barbecue. Leave them for 3–4 minutes per side until puffed up and blackened, then flip them over and cook on the other side for a further 2–3 minutes to finish.
Serve immediately with drinks (and a warning in case someone gets the mythical hot one).
Note: You could definitely do this dish with the colourful packets of mini-peppers that you sometimes see at the supermarket, but allow for a little more feta, as they tend to be larger than Padrón peppers.
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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