Summer on a plate. After returning from Morocco, I started putting preserved lemons into everything – they work beautifully against the red peppers in this dish.
PREP 10 MINUTES
COOK 20 MINUTES
6 pointy red peppers
A handful of fresh thyme
6 cloves of garlic
1 tbsp olive oil
250g manouri, kefalotyri or halloumi cheese, sliced
FOR THE MARINATED ARTICHOKES
1 preserved lemon, finely chopped
1 lemon, juice only
280g jar of sliced artichokes, drained
2 tbsp oil from the artichoke jar
A handful of fresh thyme leaves
- Make a cut down the side of each pepper, and carefully stuff each one with a few thyme sprigs and a garlic clove.
- To make the marinated artichokes, rinse the chopped preserved lemon well in a sieve (there’s plenty of salt from the cheese, so you’re taking off some of the brine). Mix with the lemon juice, sliced artichokes, artichoke oil and thyme leaves, and set aside.
- Once your barbecue is at a medium heat, rub the peppers with the olive oil, and barbecue for 3–5 minutes per side before covering with a lid or an inverted roasting tin. Cook for 25–30 minutes, until soft.
- Once your peppers are cooked, griddle the cheese for 2-4 minutes per side, until charred. Arrange the peppers and cheese on a platter, and tip the marinated artichokes over the top. Serve hot or at room temperature.
Now buy the book
Our recipes are from The Green Barbecue by Rukmini Iyer, published by Square Peg, price £17.99. To order a copy for £15.29 until 9 May call 020 3308 9193 or go to mailshop.co.uk/books. Free p&p on orders over £20. Rukmini has donated her fee for this extract to Refuge.