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    Baked feta parcels with pepper confit, sage and lemon

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    Baked feta parcels with pepper confit, sage and lemon

    • Gluten Free
    • Preparation time: 30 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 25 minutes

    Serves: 4

    Ingredients

    2 tbsp olive oil
    ½ red onion, halved and sliced
    4 romano peppers, sliced
    2 garlic cloves, sliced
    1 tbsp sherry vinegar
    ½ tsp sweet smoked paprika
    2 x 200g packs feta, halved
    1 lemon, 4 strips pared zest
    4 sage leaves, shredded

    Method

    1. Heat the oil and fry the onion, peppers and garlic over a low-medium heat, stirring occasionally, for 15 minutes, until soft. Stir in the vinegar; scrape the pan with a wooden spoon to deglaze. Stir in the paprika, reduce the heat and cover. Cook for 15-20 minutes, stirring now and then, until the veg are very soft; season.

    2. Preheat the oven to 200°C, gas mark 6. Place each block of feta on a 20cm square piece of foil or baking parchment. Divide the confi t between them and top with a strip of lemon zest and some shredded sage. Wrap up into loose parcels and tightly seal the edges. Bake for 15-20 minutes, until the feta has softened. Carefully unwrap at the table and serve with toasted pitta bread and salad, if liked.

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    This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue

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