Broccoli with charred red peppers and feta

• red peppers2

  2

• broccoli↗1 large head of

  1 large head of

• vegetable oil↗1 tbsp tbsp
• red onion↗1

  peeled and thinly sliced

• garlic clove↗1

  minced

• feta↗100g g

  crumbles

Step-by-step instructions

1. 1

   Char the red peppers directly over the highest flame on the stove for about 5 minutes, turning them frequently, until they are blackened. If you don’t have a gas stove, you can use a barbecue or the oven grill on the highest setting. Once blackened, place them in a covered container to cool.

2. 2

   Remove the skin, discard the seeds and the inner white part. Slice into thick wedges, keeping the juices. Strain the juices to remove any seed remnants.

3. 3

   Cut the broccoli into large florets. Heat the oil in a pan over medium‑high heat and sauté the broccoli for 5 minutes, stirring regularly, until they start to turn golden‑brown. Add the onion, garlic, a pinch of seasoning and 100 ml water, then cover the pan. Reduce heat to medium and cook another 5 minutes, stirring regularly.

4. 4

   Pour the remaining pepper juices, stir, and place on a serving plate. Lay the red pepper slices on top and sprinkle with feta.