Roast capsicum and feta salad with beetroot and watercress
I try always to have a block of feta in my fridge. Rarely served as part of a cheeseboard, this salty cheese will complement many dishes. With this cheese on hand, a quick autumn salad is never very far away: toss cubes of feta through warm lentils or serve with roasted beetroot. Try it drizzled with olive oil and baked with aubergine, or break into sharp chunks and stir through a golden omelette and sprinkle with snipped dill.
- Preheat the oven to 150C.
- Wash the beetroot and wrap in aluminium foil. Place in a roasting pan and bake for 2 hours until the flesh is tender. Remove from the oven and cool. Peel off the skin then cut the beetroot into thick pieces and place in a bowl.
- Quarter the capsicums lengthways then seed. Press the pieces skin-side up onto a baking tray, then place under a hot grill until they are scorched and blistered.
- Remove from the heat and cover with plastic wrap for 20 minutes. Peel the skin from the flesh. Roughly tear the flesh into pieces and mix with the beetroot.
- Cut the cheese into small chunks and mix with the beetroot. Toss with the watercress leaves and drizzle with the oil and red wine vinegar.
- Add a touch of ground pepper. Don't be tempted to add salt; the cheese is salty enough.