Ingredients
3 orange peppers (capsicums)
2 tbsp rice bran oil
1 onion, chopped
2 cloves garlic, crushed
1 tsp paprika
420 g tin chopped tomatoes
3 cups vegetable stock
Pinch chilli flakes
SIDS SALT & PEPPER to taste
100 g goat feta
Small bunch watercress to garnish
Crusty fresh bread on the side
Directions
Preheat oven to 200°C. Line a baking dish with baking paper.
Bake the peppers for 30 minutes until lightly blackened and skin has come away from the flesh. Remove and cool enough to remove skin and seeds. Chop roughly.
In a large pot warm the oil. Add the onion and garlic cooking for 2-3 minutes to soften. Add the paprika, stirring through. Add the tomatoes, peppers, stock and chilli flakes. Bring to a simmer for 20 minutes. Blend until smooth. Season with SIDS SALT & PEPPER.
Serve hot or cold with a crumble of feta, a few watercress leaves and crusty bread.
