Greek yogurt with roasted peppers and feta

Ingredients

For 1 serving

• Bell peppers100 g
• Nonfat Greek yogurt120 g
• Feta15 g
• Extra virgin olive oil1 teaspoon
• Dried oreganoto taste

Contains: lactose,

In season: June – September

Method

1. Heat the oven to 220 °C (conventional) and line a small tray with baking paper.
2. Wash and dry the pepper and put it whole on the tray; roast for 20 minutes, turning halfway, until the skin is wrinkled and charred in places.
3. Seal it straight away in a food bag or covered bowl for 5–10 minutes: the steam loosens the skin.
4. Peel it with your fingers, remove the stalk and seeds without rinsing it (it would lose flavour) and cut it into strips; dress them with the extra virgin olive oil and a pinch of dried oregano.
5. Spoon the Greek yoghurt into a bowl, top with the pepper and finish with the crumbled feta.