Ingredients

• 4 red peppers, halved
• 1 Tblsp olive oil
• 350-500 grams smoked fish
• 2 tbsp capers, chopped
• 16 black olives
• 250 grams cherry tomatoes, cut in half
• ¼ cup roughly chopped parsley leaves or torn Italian parsley leaves
• 400 grams feta, plain or marinated
• 2 tsp minced garlic
• 1 cup thick Greek-style yoghurt

To Accompany (optional)

• crusty bread
• olive oil
• balsamic vinegar, optional
• toasted pinenuts

Method

1. Place the pepper halves on a lightly oiled tray and brush with olive oil. Cook at 200ºC for 15 minutes or until the edges of peppers just begin to brown. Cool to room temperature.
2. Tear the smoked fish into chunky bite-size pieces and toss with the capers, olives, cherry tomatoes and parsley.
3. Beat together the feta, garlic and yoghurt until smooth and spoon into the peppers. Top with the fish mixture and serve on wide plates drizzled with olive oil, balsamic vinegar, if using and pinenuts.

Cooks Tips

Variation - To the Greek yoghurt and feta mix add 1-2 tablespoons of your favourite pesto.