Couldn’t be easier!

Sometimes ingredients, particularly fruit and vegetables have incredibly loud voices. You think they are just sitting there in the shopping bag, Riverford Organics box, fruit bowl, vegetable rack, fridge, wherever, and as you just casually pass by the yell out something which cannot be ignored.

Yesterday I had some love red, shiny,pointy peppers in my veg box from Riverford Organics, and this morning I hear this red, shiny, point voice shout out to me.

“Oy! You! You know you have a superbly ripe bit of goats’ cheese? Why don’t you cut me and my brothers in half, spread us with some of that superbly ripe goats’ cheese and grill us?”

It would have been rude to ignore this suggestion; however I was a little concerned that the peppers, however shiny, red and pointy they were would just be raw with grilled goats cheese. I thought if I roasted them in the oven or over a gas flame and took off their skins they would just be floppy and wet and not hold their shape unless I did them in the oven.

I boiled some water in a pan, put the peppers in the boiling water, whole, and kept them simmering for about 5-8 minutes, turning them over so they would be done right through.

I took them out of the pan and cut them carefully in half lengthways, pulling out the seeds and white stringy bits (you need asbestos fingers or a spoon, but you have to be careful not to split the soft pepper) Spread the goats’ cheese along the pepper (I had a slice from a log and I cut it into quarters) Put the peppers onto a baking tray and grill for 2-3 minutes until they are all bubbly and brown and nice and yummy.

 I served them with a simple mixed leaf salad, and just a little of my favourite pomegranate molasses as a dressing – you can use whatever you like!

You could have this as a light lunch, as a starter if you were having friends round for a meal, or along with other salad ingredients as a main meal… you could even have garlic and rosemary roasted potatoes with them.