- Pre-heat the oven to 200 fan. Chuck the peppers into a roasting tray and drizzle over the olive oil. Season well and roast for 35-45 minutes, check them every 5 minutes after 35 minutes, until charred and squidgy. Pop into a heat proof bowl and cover. Leave for 5 minutes to steam. They should now be cool enough to peel and de-seed.
- Blitz the feta together with the yogurt, garlic, lemon and two of the peppers in a food processor until super smooth. Check the seasoning and add salt to taste.
- Swirl the feta onto a plate. Top with the remaining pepper, cut into strips. Drizzle over a little oil and serve immediately.
3 red peppers
1 tbsp olive oil, plus extra for drizzling
50g Greek yogurt
1 clove garlic
The juice of ½ a lemon