7oz Pastures of Eden feta cheese
8 juicy red peppers
2-3 chopped garlic cloves
2 spicy red peppers
1/3 cup of fine olive oil
1 tablespoon flat roasted coriander seeds
Coarse sea salt
Roast the red peppers along with the hot peppers in charcoal grills or directly over the gas until they soften and their peel burns. Put in a plastic bag, leave for 10 minutes and peel well. Thoroughly peeled. Chop the roasted pepper into small cubes. Heat olive oil in a large skillet and add the roasted bell pepper. Season with a little salt and chopped garlic. Cook over a small heat while stirring in a wooden spoon for about 15 minutes until the taste of the peppers is even more distinct. Taste and don't be shy about adding generously chopped red pepper. Place the chunks of feta cheese on plate - pour over the hot peppers and gently sprinkle the roasted coriander seeds. Serve immediately.