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Roasted peppers with boilie cheese

Serves four


4 large red peppers

6 tbsps extra virgin olive oil

4 ripe tomatoes

1 jar Boilie cheese

Maldon sea salt and freshly ground black


Fresh basil leaves, to garnish

Salad leaves, to serve


Preheat your oven to 180°C/350°F/Gas mark 4. Cut the peppers in half and remove the seeds, but leave the stalks intact. Arrange thepepper halves in a lightly oiled baking tin.

Place the tomatoes in a bowl and pour boiling water over them. Leave them for one minute, then drain and peel off the skins. Cut into quarters and place two quarters into each pepper half.

Season the filled pepper halves and divide the remaining olive oil on top. Roast for 30- 40 minutes, until the peppers are completely tender and lightly charred around the edges. Place equal amounts of Boilie cheese on top of the peppers. Grill for two to three minutes, or until the cheese is lightly golden.

Transfer the peppers to plates and spoon over all of the cooking juices. Garnish with fresh basil and serve with salad leaves.