Ingredients

• 3 red peppers
• 2 tomatoes
• 160 feta cheese in oil, drained
• 2 olive oil
• about 12 black stoned olives
• 2 chopped parsley
• dash red wine and olive oil
• salt and freshly ground black pepper to season

Method

1. Grill the red peppers under a high heat until well blackened all over. Set aside in a freezer (or similar) type bag and allow to cool. Peel away the charred skin, deseed and core and chop the flesh into 1cm pieces.
2. Chop the tomatoes finely and finely chop the feta cheese. In a bowl combine the red peppers, tomatoes, feta, olives and parsley and season with the vinegar and oil, salt and pepper. Allow to stand for 30 minutes until the flavours have married.