• 2 red bell peppers
  • 5-6 mint leaves
  • 15 flat parsley leaves
  • 1 garlic clove, peeled
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • Salt
  • 150 gr piece of feta


  1. Cut the bell peppers in half, remove the stem and seeds, and roast under a grill, about 25 minutes, until the skin turns black and the flesh is cooked.
  2. Let the bell peppers cool a bit and then remove the skin. Cut them in stripes and set aside.
  3. Place the feta under a grill until golden brown.
  4. In a mortar, place the garlic, mint and parsley leaves with a pinch of salt and crush into a paste. Add the olive oil and stir into a sauce.
  5. Mix the bell pepper with the sauce and put them on a serving plate.
  6. Drizzle the vinegar and top with the grilled feta.