Roasted Red Pepper Saganaki

Roasted red peppers are a natural match for all sorts of cheeses, but especially the sour, kind like feta and the naturally fermented cheese such as galotyri and katiki. This recipe calls for accessible and tasty k​asseri.​The sweetness of the roasted peppers pairs beautifully with the tartness of this Greek cheeses. This dish comes from northern Greece, where Florina peppers are a regional signature. Long and horn-shaped, they are in season at the very end of summer and into early fall. Florina peppers are usually eaten roasted. You can find them jarred in brine or olive oil.

Serves 4 as a meze

Ingredients

• 1 x 500g tub of Greek yogurt

• olive oil

• sea salt
• Dried Chilli flakes

• Dried Oregano
• 2 ripe tomatoes - thinly sliced
• 2 medium sized red onions - thinly sliced
• 3 fat cloves of garlic - peeled and very finely chopped
• 1 x jar of roasted peppers in oil - drained
• 1 long green chilli pepper - medium heat, deseeded and thinly sliced

Instructions

1. Preheat your oven to 200C/400F or Gas 6
2. Spoon a dollop of Greek yogurt into the bottom of each dish. Top with a layer
3. of onion, tomato, roasted peppers, garlic and chilli flakes. Sprinkle with a little salt and a few more chilli flakes along with a little oregano. Repeat this then drizzle with a little oil.
4. Pop the dishes into the oven and cook for about 20 minutes - by this time the yogurt should have taken on a firm but springy texture and look quite like feta.
5. Once cooked, serve immediately with slices of crusty bread for dipping.
6. Enjoy!

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