RECIPE BY – Chef Eitan Doran – Marbella Spain

Ingredients – Side Dish Or Mezze

10 – 12 Red Sweet Long Chilies

Olive Oil

100 grams or of Tulum or Feta Cheese

Sea Salt

Cracked Black Pepper

Preparation

Start by washing the chilli peppers under cold water to remove any dirt . Pat the dry

Optionally lightly coat the chilies with oil using a basting brush to prevent sticking and

Help the skin char evenly

Grilling

Preheat your grill to medium – high heat. Place the chilies directly on the grill plates, ensuring they are not overcrowded for even cooking. Allow the chilies to grill for about 3 – 4 minutes on each side or until the skin blisters and char slightly. Use tongs to turn the chilies occasionally to prevent them from burning and ensure all sides are evenly exposed to the heat.

Peeling

Remove the chilies from the grill and place them in a bowl. Cover wit glad wrap to steam for a few minutes – this helps in loosening the skins prior to peeling them.

Once cool enough to handle, peel off the skin. The charred skin should slip off easily

Plating

This amazing mezze goes well with pita bread or as a side dish to fish or chicken.

Arrange 3- 4 charred pieces on the plate and season with salt and pepper Next break the Tulum cheese or fetta over the top. Generously drizzle olive oil and sprinkle with oregano. For an added touch add some fresh herb such as mint or any herb of choice.

This combination of smokey, salty and herbal flavors make it an excellent appetizer or complementary side dish .

Make more according to number of guests