Serves 4

6 Red Romano or Bell Peppers – roasted, peeled and de-seeded

2 Beef Tomatoes – peeled and de-seeded

1 white onion – finely sliced

Salted Cottage Cheese / Feta

1 tbsp plain Flour

Butter – ¼ stick

Chilli Flakes

Salt & Pepper

Fingers of toasted/stale bread

Sweat the onion in a little olive oil until soft.

Sauté the pepper fillets and tomatoes in Olive oil. Mince with a sharp knife to a course pulp, season and set aside in a colander to cool and drain.

In another pan, melt the butter and whisk in the flour to make a rhue. Crumble in the cheese, and season generously with Salt, pepper and chilli to taste.

Mix the vegetables and cheese mixture together.

Place in an earthenware pot with a hot chilli on the top then bake for 20 minutes in a moderate oven.  Leave to cool to room temperature before serving with toasted bread pieces.

 

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