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Peperonata with feta and pinenuts recipe

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This slow-cooked Italian dish is a great option for those summer days when you're dreaming of holidays. Sweet peppers and tomatoes, and tangy capers, blend beautifully with the potatoes and tomatoes. Feta adds richness and pine nuts add crunch. See method

Serves 4
15mins to prepare and 4-8hrs to cook
390 calories / serving
Vegetarian

Ingredients

2 red peppers
2 yellow peppers
1 orange pepper
2 onions, thinly sliced
4 cloves garlic, thinly sliced
4 plum tomatoes, seeds removed and roughly chopped
200g baby potatoes, cut into wedges
2tbsp capers
2tsp red wine vinegar
2tsp caster sugar
bunch basil, chopped
250g feta cheese, crumbled
50g toasted pinenuts
crusty bread, to serve

If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

Energy
1630kj
390kcal 20%
Fat
22g 31%
Saturates
9g 45%
Sugars
22g 24%
Salt
2.4g 40%

of the reference intake
Carbohydrate 32.5g Protein 16.6g Fibre 8.2g

Method

Turn the slow cooker on to high or low.
Put the peppers, onions, garlic, tomatoes, potatoes, capers, vinegar and caster sugar in the slow cooker dish and season with salt and freshly ground black pepper. Mix well to combine. Cover with the lid and cook for 4 hours on high or 8 hours on low setting until the peppers are meltingly soft and juicy.
Stir in the basil and serve hot, warm or cold. Spoon into bowls, scatter over the feta cheese and pinenuts and eat with crusty bread to mop up the juices.

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