Roasted peppers, cherry tomatoes and feta

This recipe is a post-work staple - it's easy to make, even if you've had a long day, and you can pretty much put it in the oven and forget about it. It's based on a Nigel Slater recipe that appeared years ago in the Observer.


Ingredients

3 large red, yellow or orange peppers
335g cherry tomatoes
4 cloves of garlic
12 pitted Kalamata olives
200g feta, crumbled.
Olive oil
Black pepper

Preheat the oven to 220C. Cut the peppers lengthways through the stalk - do this carefully to ensure that the two halves will lie as evenly as possible in order to contain the filling. Cut out the seeds and any of the white, pithy flesh and place on a baking tray. Chop the cherry tomatoes into quarters and place into a bowl. Chop the olives and garlic and mix gently with the tomatoes and a splash of olive oil. Season with ground black pepper. Spoon equal quantities of the chopped tomato mix into each pepper half and place in the oven for half an hour. Remove from the oven and carefully top the peppers with equal quantities of the crumbled feta. Return to the oven for a further 10-15 minutes. Serve the peppers with plenty of crusty bread.

There are lots of potential variants of this recipe. It's also delicious if you replace the feta with goats cheese, or if you top the peppers with a teaspoon of pesto before you add the feta. I've also tried it with chopped bottled artichokes and jalapenos.

Serves 2.