Recipe for Roasted Capsicum With Tomatoes & Feta
Enjoy the flavoursome combination of roasted capsicums with tomatoes and feta. This vegetarian dish is perfect as a side or light meal served with salad.
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Ingredients
- 250g pkt quick-cook brown rice and quinoa*
- 4 plump capsicums (choose a selection of red, yellow & orange)
- 250g grape or mini-roma tomatoes, quartered
- ½ cup flat-leaf parsley, chopped
- 100g Greek feta cheese, crumbled
- ⅓ cup toasted pine nuts
- 1 garlic clove, finely chopped
- 1 tbs lemon juice
- ½ tsp ground cumin
- 2 tbs extra virgin olive oil + extra to serve
- Olive oil cooking spray
- Rocket leaves, extra virgin olive oil and greek-style natural yoghurt, to serve
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