Pickled feta cheese and paprika

Name: Pickled feta cheese and paprika
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 2 medium-sized onions; 5 Garlic cloves; 1 Branch rosemary; 2-3 stem(s) Thyme; 7-10 Tbsp 10 + 4 tablespoons of oil (e.g. olive oil); 7-10 Tbsp coarse pepper; 7-10 Tbsp Salt; 500 g Sheep or feta cheese; 3 large red and yellow peppers; 7-10 Tbsp Oil for the tin 4-5 tablespoons red wine vinegar; 75 g peeled almonds; 100 g Pepperoni (jar); 60 g black and green olives; 7-10 Tbsp Laurel

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

2 medium-sized onions
5 Garlic cloves
1 Branch rosemary
2-3 stem(s) Thyme
7-10 Tbsp 10 + 4 tablespoons of oil (e.g. olive oil)
7-10 Tbsp coarse pepper
7-10 Tbsp Salt
500 g Sheep or feta cheese
3 large red and yellow peppers
7-10 Tbsp Oil for the tin 4-5 tablespoons red wine vinegar
75 g peeled almonds
100 g Pepperoni (jar)
60 g black and green olives
7-10 Tbsp Laurel

Directions

1
Peel and chop the onions. Peel and halve the garlic. Wash and chop the herbs. Mix 10 tbsp. oil, garlic, herbs, half onions and pepper. Cut cheese into slices and pour the seasoning oil over them. Cover and leave to stand for about 4 hours.
2
Clean, wash and halve the peppers. Place them on an oiled tray with the skin side facing upwards. Roast in a hot oven (electric cooker: 250 °C / circulating air: 225 °C / gas: level 5) for approx. 40 minutes
3
Mix vinegar, 4 tablespoons of oil and the rest onions, season. Peel the peppers and cut into strips. Pour the marinade over them. Leave to stand for about 3 hours. Roast almonds without fat. Let cool off
4
Arrange everything with pepperoni and olives. Garnish with laurel. Served with: Flatbread
5
Drink: red country wine