Prep
10 min
Cook
30 min
Total
40 min
For 6 pepper and feta verrines
Faster than a terrine, lighter than a composed salad. These verrines play on contrast: roasted pepper sweetness against salty feta. 30 minutes cooking, 10 minutes prep.Ingredients
- 14 oz (400 g) of peppers
- One vegetable stock cube
- feta
- Salt
- freshly ground pepper
- one teaspoon of olive oil
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