Serves: 4
Preparation time: 7 mins
Cooking time: 25 mins

Serve on a baby leaf salad for a supper or a barbecue accompaniment.



  • 2 red or yellow peppers cut in half lengthways
  • 100g spinach
  • 4 sliced cherry tomatoes
  • 75g pine nuts
  • 75g feta cheese
  • Salt and pepper to taste



  1. Place sliced tomatoes in each pepper base and place spinach leaves on top.
  2. Grate the feta cheese and mix with the pine nuts, salt and pepper.
  3. Spoon the cheese and nut mix into the pepper bases, pressing down firmly.
  4. Bake at 180°C (gas mark 5 ) for 20 to 25 minutes.