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Cooking, Recipe and Food Blog

Archives for February 2012

Grilled Antipasto

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Grilled antipasto is a bestseller at parties or cocktails. It is a great dinner starter or after snack. If you have a raclette set, your guests may grill their own vegetables along with cheese, ham and other cold cuts.

 

Serves 4-5

Ingredients:

1 large red bell pepper

1 large yellow bell pepper

3 large eggplants, sliced

1 large zucchini

2 large white onions, peeled and cut into half

10 pieces fresh button mushrooms, stems removed

Crusty bread, sliced in 1/2 inch thick slices

Olive oil

Salt and freshly ground pepper to taste

 

Place all the vegetables on a tray.  Drizzle them with olive oil and generously season it with salt and pepper.

Next, preheat the grill and wipe the rack with olive oil. Grill the bell peppers over hot coal or high heat for 6-8 minutes per side or until they are charred. Set aside for five minutes and let it cool. Scrape off the charred skin.

After, grill the eggplant and zucchini slices for 3-5 minutes on each side until they are lightly browned and soft. Pierce them with a skewer to test doneness.

Caramelize the onions by grilling them for ten minutes on each side. The mushrooms go next. Cook them for around five minutes or until tender. Lastly, grill the bread until it is toasted.

Arrange the grilled vegetables on a serving platter and serve with the toasted bread, olive oil and balsamic vinegar on the side.

 

Photo Courtesy Of: Rubber Slippers In Italy

Chicken Salpicao

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Chicken salpicao is the white meat version of this tapas dish. It can be eaten as an appetizer with some croquettes or served with plain or garlic rice. Smother it with more garlic if desired.

 

Serves 4

Ingredients:

1 lb. chicken breast fillet, cut into 1/2 inch cubes

1/4 cup Worcestershire sauce

1/4 cup liquid seasoning

2 tablespoons soy sauce

6 garlic cloves, chopped

Ground pepper to taste

Olive oil for frying

 

Place the chicken breast fillet in a shallow baking dish. Next, prepare the marinade by combining the Worcestershire sauce, liquid seasoning, soy sauce and 1/4 of the garlic in a small bowl. Mix well. Pour it over the chicken fillets and let it marinate for at least fifteen minutes or up to overnight.

Heat some olive oil in a large frying pan over medium heat. Fry the garlic for two to three minutes or until they are golden brown. Remove the garlic and transfer them to a plate. Set aside. In the same pan, fry the chicken for 2-3 minutes or until they are lightly browned and soft.  Place the cooked chicken on a plate or divide them among individual plates. Top them with fried garlic before serving.

 

Photo Courtesy Of: notmargaret

Creamy Pesto Pork Tenderloin

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Creamy pesto pork tenderloin is a versatile dish which can be eaten with rice, pasta or potatoes. Make sure not to overcook the pork so that it is tender.

 

Serves 4

1 kilo pork tenderloin

8 cloves garlic, peeled and chopped

1/2 cup pesto

1 cup cream

2 tablespoons olive oil

1 cup water

1/4 cup oil

Salt and pepper to taste

Grated Parmesan cheese for serving

 

Lather the pork with salt, pepper and garlic. Set aside. Next, heat the oil in a large frying pan over medium heat. Fry the pork for 6-8 minutes per side or until it is browned. Remove the oil from the pan and pour in one cup of water. Set the heat to high and bring it to a boil. Reduce the heat to low and cook it for ten to fifteen minutes or until the meat is tender and the liquid is reduced to one fourth. Transfer it to a plate and let it cool for ten minutes before slicing it thinly. Reserve the pan juices. In a separate pan, heat the olive oil and fry the pork for one to two minutes per side. Add the pesto, cream and pan juices. Let it simmer until the sauce is warm. Put some more water if the sauce becomes too thick. Divide the pork among serving plates and top with Parmesan cheese before serving.

 

Photo Courtesy Of: Nikchick

Thyme Baked Fish

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Thyme baked fish a delectable entrée which is great with salads. Serve it with white wine to give the meal a classy vibe. Use any type of fish you desire. Opt for smaller or medium sized ones, because they tend to have softer meat.

 

Serves 5

Ingredients:

1 medium sized fish, scaled and cleaned

6 sprigs fresh thyme or 2 teaspoons dried thyme

1 lemon, sliced

1/2 cup butter

Sea salt and freshly ground black pepper to taste

Lemon wedges for serving

 

Preheat the oven at 350F and lightly grease a roasting pan or baking tray with oil or butter. Next, season the fish inside out with sea salt and black pepper. After, stuff the fish with 3/4 of the thyme, lemon slices and half of the butter. After, place it on the roasting pan and top it with the remaining butter and thyme sprigs. Bake the fish in the oven for 45 minutes or until it is done. Remove from the oven and transfer it to a serving platter. Pour the pan juices over the fish and serve with lemon wedges.

 

Photo Courtesy Of: taygete05

Tequila Grilled Chicken Wings

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Tequila grilled chicken wings are oh-so good appetizers which goes great with cocktails or beer. Share it with friends or serve it during outdoor barbecues. Enjoy!

 

Serves 5

Ingredients:

1 lb. chicken wings

1 teaspoon ground cumin

1/4 cup lime juice

5 tablespoons tequila

2 tablespoons chopped cilantro

2 pieces fresh red chili, seeded and sliced

1 teaspoon soy sauce

Salt and cracked black pepper to taste

Lemon wedges for serving

 

To prepare the tequila marinade, combine the cumin, lime juice, tequila, chopped cilantro, chili and soy sauce in a large bowl. Season it with salt and pepper. Mix well.  Place the chicken wings in the bowl and cover it. Let it marinate for at least two hours in the refrigerator. Lightly grease the grill rack and then grill the chicken wings for three to five minutes per side or until it is cooked and browned, but still tender. Baste it with the marinade as needed, so that it will not dry up. Place them on a serving platter or split them among individual plates. Serve immediately with lemon wedges.

 

Photo Courtesy Of: izik

Spicy Pork Ribs

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Spicy pork ribs is a yummy dish that is great for outdoor barbecues or casual dinners. Aside from potatoes, you may serve it with salad too.

 

Serves 6

Ingredients:

2 lbs. pork ribs

1 bay leaf

1 large white onion, peeled and cut in half

6 black peppercorns

For the chili rub:

1 teaspoon garlic powder

1 teaspoon chili powder

2 teaspoons dried oregano

2 teaspoons dried thyme

2 teaspoons paprika

2 teaspoons curry powder

2 teaspoons olive oil

 

Put the pork ribs, bay leaf, peppercorns and onions in a heavy pot or Dutch oven. Fill it with water until the ribs are submerged. Place it over high heat and bring it to a boil. Reduce the heat to low and simmer it or fifteen to twenty minutes or until they are soft. Drain and let it cool completely.

Combine the garlic powder, chili powder, oregano, thyme, paprika, curry powder and two teaspoons of olive oil in a small bowl to make the chili rub. Mix well.

Cut the ribs to your desired size and lightly brush them with olive oil. With your hands, knead the dry rub mixture on the ribs. Grill the ribs for four to six minutes per side or until it is cooked and tender. Transfer it to a serving platter or divide it between plates. Serve immediately with mashed potatoes or fries.

 

Photo Courtesy Of:  Nat Tarbox

Potato and Chicken Salad with Curry Mayo

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Curry mayo is a yummy twist to the classic potato and chicken salad recipe. We used marble potatoes, but you may use regular potatoes if desired. Pickle relish, carrots and celery are also great additions to this delectable dish.

 

Serves 5

Ingredients:

1/2 kilo marble potatoes, washed and scrubbed

1 cup roasted chicken, cubed

1/2 cup mayonnaise

1 teaspoon curry powder

1/2 teaspoon cumin powder

Salt and ground white pepper to taste

Fresh spring onions, chopped

 

Place the potatoes in a pot and then fill it with cold water. Add some salt and put it over high heat. Bring it to a boil. Reduce the heat and cook the potatoes for ten to fifteen minutes or until they are cooked. Drain and let them cool completely. Slice the potatoes in half and transfer them to a large salad bowl.  Add the chicken.

Combine the mayonnaise, cumin powder and curry powder in a small bowl. Mix well. Season it with salt and pepper. Add the mixture to the potatoes and chicken. Toss to combine until the potatoes are coated in mayo. Adjust the taste by adding more salt and pepper as needed. Cover and refrigerate for at least thirty minutes. Sprinkle with spring onions before serving.

 

Photo Courtesy Of: stu_spivack

Sardine Pasta

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Sardine pasta is a quick and easy dish you can prepare in minutes. For this recipe we used Spanish sardines in tomato sauce, but you may also try Spanish sardines in olive oil. Both of which can be bought in most supermarkets.

 

Serves 4

Ingredients:

200g fusilli pasta

1 bottle Spanish sardines in tomato sauce

1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

6 cloves garlic, minced

1 medium sized white onion, chopped

3/4 cup extra virgin olive oil

Juice of half a lemon

A handful of parsley, chopped

Salt and freshly ground black pepper to taste

 

Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. Drain completely and transfer it to a large mixing bowl.

Heat one fourth of the oil in a medium sized saucepan over medium heat.  Sauté the garlic and onions for two to three minutes or until the garlic is lightly browned and the onions are translucent. Add the bell peppers and cook it for five minutes or until the bell peppers are soft. Add the sardines in the pan. Break the sardines in pieces. Season it with salt and pepper. Mix well.

Add the sardine mixture to the pasta along with the oil and the lemon juice. Toss until well combined. Add more salt and pepper of desired. Garnish with parsley before serving.

 

Photo Courtesy Of: FotoosVanRobin

Italian Sausage Frittata

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Italian sausage frittata is a meal in itself. It is a filling dish with a hint of peppery spice from the sausage. The vegetables on the other hand complement each bite. Add some chili flakes for more zing if desired.

 

Serves 2

Ingredients:

2 pcs Italian sausage, sliced

4 button mushrooms, sliced

2 tablespoons chopped white onions

2 garlic cloves, minced

2 tablespoons chopped red bell peppers

2 tablespoons chopped black olives

4 eggs, beaten

1/4 cup chopped tomatoes, fresh or canned

2 tablespoons olive oil

1/4 cup grated cheddar cheese

 

Heat half of the oil in a medium sized frying pan over medium heat. Sauté the garlic and onions for one to two minutes or until the garlic is browned and the onions are translucent. Add the sausages, red bell peppers, olives and mushrooms. Stir-fry them for 3-5 minutes or until the sausages are cooked and the bell peppers are soft. Transfer it to a plate and set aside.

Place the remaining oil in the same pan. Pour in the eggs. Cook it until it is set. Top it with the sautéed sausage mixture and grated cheese. Cook it until the cheese melts. Carefully slide it onto a plate and serve with the tomatoes. Serve immediately.

 

Photo Courtesy Of: kona99

Pork Saltimbocca

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Pork Saltimbocca is a delightful dish that melts in your mouth. For this recipe we used bocconcini, Italian cheese balls made from mozzarella. If it is not available, regular mozzarella will suffice.  You may also use chicken breast fillets instead of pork steaks if desired.

 

Serves 4

Ingredients:

4 pork loin steaks

2 bocconcini

4 slices prosciutto

4 sprigs sage leaves

400g green beans, trimmed

50g butter

1 1/2 tablespoons olive oil

1 1/2 lemons, juiced

1 tablespoon chopped flat-leaf parsley

Sal and pepper to taste

 

Butterfly the pork steaks and open them out like a book. With a rolling pin or mallet, pound on the pork until its thickness is reduced in half.

Slice the bocconcini into twelve thin slices. Place three slices on one side of a pork steak and fold the other side to enclose the cheese. Wrap the pork steak with prosciutto and then top it with a sprig of sage. Repeat this with the remaining ingredients.

Next, place the beans in a pot of salted water over high heat. Bring it to a boil. Reduce the heat to low and cook the beans for three minutes or until it becomes tender, but crisp. Drain well.

Melt 2/3 of the butter in a medium sized saucepan over medium heat. Add the beans and stir-fry it for one to two minutes or until they are coated in butter. Season it with salt and pepper to taste.

Melt the remaining butter in a large non-stick frying pan over medium heat. Fry the pork steaks, sage side down for two to three minutes per side or until they are cooked and golden brown.

Distribute the beans between individual plates and top them with the fried pork.

Place the same frying pan over high heat and add the lemon juice and parsley. Season it with salt and pepper. Once it begins to crackle, turn of the heat and spoon the sauce over the pork and beans. Serve immediately.

 

Photo Courtesy Of: Lec

Smoked Salmon Potatoes

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Smoked salmon potatoes is a delicious appetizer with a light but smoky taste that explodes in your mouth. You may prepare the potatoes and smoked salmon filling up to a day before. Just assemble and heat them in the oven before serving.

 

Serves 10-15

Ingredients:

2kg small chat potatoes

Olive oil cooking spray

200g smoked salmon, finely chopped

1/2 cup sour cream

1 bunch dill, sprigs removed, finely chopped

1 lemon, rind finely grated

Salt and pepper to taste

Dill sprigs for serving

 

Wash the potatoes and scrub them. Place them in a large saucepan. Fill the pan with cold water and place it over high heat. Bring it to a boil. Reduce the heat to medium and let it simmer for eight to ten minutes or until the potatoes are tender. Drain and set aside.

Preheat the oven at 200C and line two baking tray with baking paper or lightly grease it with oil. Place the potatoes on the trays and spray them with olive oil. Roast them in the oven for twenty to twenty-five minutes or until they are golden brown.

With a sharp knife, slice off the tops of each potato and scoop out half of the potato. Discard tops and fillings or save them for another dish. Let the roasted potatoes cool.

In a medium sized bowl, combine the sour cream, dill and lemon rind. Season it with salt and pepper.

Fill the potatoes with the salmon mixture and top them with dill sprigs. Serve warm.

 

Photo Courtesy Of:  vyusseem

Roasted Carrots and Parsnips

By

Roasted carrots and parsnips is a delicious recipe which is buttery and full of flavor. It is a perfect meal for vegetable lovers, but it will go perfectly well with grilled or braised meat.

 

Serves 8

Ingredients:

60g butter

2 teaspoon caraway seeds or cumin seeds

2 bunches baby carrots, trimmed and peeled

750g parsnips, trimmed, peeled and quartered lengthwise

1 tablespoon red wine vinegar

Salt and freshly ground pepper to taste

 

Preheat the oven at 200C and lightly grease a baking dish with butter. After, put the butter and caraway seeds in the baking dish. Cook it in the oven for five minutes or until the seeds are fragrant and a bit toasted. Remove it from the oven and add the carrots, parsnips and red wine vinegar. Toss until the vegetables are coated in butter. Season it with salt and pepper to taste. Roast the vegetables in the oven for forty to fifty minutes or until they are tender. Serve immediately.

 

Photo Courtesy Of:  Jon Mountjoy

Braised Skirt Steak with Creamy Polenta

By

Braised skirt steak is a hearty dish you can prepare when you want to prepare something special. Slice the steak thinly to reduce the cooking time if desired. If you are not a fan of polenta, you may replace it with mashed potatoes instead.

 

Serves 4

Ingredients:

2 tablespoons olive oil

3 large onions, peeled, thinly sliced

1/2 cup plain flour

1kg skirt steak, cut into 4 pieces

500ml beef consommé

1 tablespoon Worcestershire sauce

Salt and ground black pepper to taste

Steamed carrots for serving

Creamy polenta for serving

 

Preheat the oven at 180C and lightly grease a medium sized casserole dish. Next, heat a tablespoon of oil in a large non-stick frying pan over medium heat. Stir-fry the onions for 4-5 minutes or until browned. Transfer it to the greased casserole dish.

Place the flour, salt and pepper in a shallow dish. Mix well and reserve one tablespoon. Dredge the steak in the seasoned flour.

Heat the remaining oil in the non-stick frying pan over medium heat. Fry the steak in batches for two to three minutes per side or until browned. Transfer the cooked steak to the casserole dish with onions.

Prepare the sauce by putting the reserved flour in the same pan. Stir it for a minute before gradually pouring in the beef consommé. Stir constantly until smooth. Add the Worcestershire sauce and season it with salt and pepper.

Pour the sauce over the steak and onions. Cover the casserole dish and bake it for two hours or until tender. Serve with creamy polenta and steamed carrots.

 

Photo Courtesy Of: FotoosVanRobin

Chili Tuna Dip

By

Chili tuna dip is an enjoyable appetizer or afternoon snack. You can use it as a spread too. Try adding some chopped water chestnuts if you want more texture. For a non-spicy version, use plain tuna in oil.

 

Makes 1 1/2 Cups

Ingredients:

2 185g cans Thai chili tuna in oil, chilies removed

30g butter, at room temperature

1/2 cup sour cream

1 lemon, rind grated and juiced

3 garlic cloves, crushed

2 tablespoons capers, drained and finely chopped

2 shallots, sliced thinly

Salt & freshly ground pepper

Crostini or chips for serving

 

Place the tuna, butter, sour cream, lemon rind, lemon juice and garlic in a food processor or blender. Process it for one to two minutes or until smooth. Transfer it to a bowl. Stir in the capers and half of the shallots. Season it with salt and pepper to taste. Refrigerate for at least two hours. Top with remaining shallots before serving. Serve with crostini or chips.

 

Photo Courtesy Of:  gezellig-girl.com


Tamarind, Tomato and Cucumber Salad

By

Tamarind, tomato and cucumber salad is a wonderful side to roasted or grilled dishes. This crunchy salad has a bit if spice plus a hint of sweet and sour taste from the tamarind.

 

Serves 6

Ingredients:

2 teaspoons tamarind puree

1 tablespoon brown sugar

1 tablespoon hot water

250g cherry tomatoes, quartered

1 cucumber, finely chopped

1 red onion, finely chopped

1/4 cup fresh coriander leaves, coarsely chopped

Salt and ground white pepper to taste

 

Place the tamarind puree, sugar and water in a small bowl. Mix well. Season it with salt and pepper.

Next, combine the tomatoes, cucumbers and onions in a medium sized bowl. Add the tamarind mixture and toss until the vegetables are coated.  Refrigerate for at least thirty minutes.

Add the coriander before serving. Serve chilled.

 

Photo Courtesy Of: wEnDaLicious

Pork and Strawberry Salad

By

 

Pork and strawberry salad is a delightful dish with a mix of fruity, salty and sour tastes that you will enjoy. Each bite gives off a burst of flavors. Pair it with sparkling wine for a simple and yet classy meal.

 

Serves 4

Ingredients:

400g pork fillets

2 tablespoons olive oil

2 teaspoons cracked black pepper

1/3 cup balsamic vinegar

250g strawberries, hulled and halved

2 teaspoons lemon juice

80g salad leaves

50g goat’s cheese, crumbled

1 tablespoon sunflower seeds

 

Place the pork in a shallow dish. Drizzle it with half of the oil. Sprinkle it with pepper. Rub the cracked pepper on the pork fillets and let it stand for at least fifteen minutes.

Heat the remaining oil in a large frying pan over medium heat. Fry the pork for 6-8 minutes per side or until cooked. Transfer it to a plate and cover it. Let it stand for 5 minutes and then slice it into thin strips.

In the same pan, pour in the balsamic vinegar. Let it simmer for five minutes or until it is reduced in half.

Combine the strawberries, balsamic vinegar and lemon juice in a bowl. Toss until the strawberries are coated.

Place the salad leaves on a platter or large salad bowl. Add the pork and the strawberry mixture. Gently toss. Top it with the crumbled goat’s cheese and sunflower seeds. Serve immediately.

 

Photo Courtesy Of: theogeo

 

Roast Beef with Horseradish Cream Canapés

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Roast beef with horseradish cream canapés is a wonderful starter to a delicious meal. You can serve it for parties or cocktails too. The rare roast beef is well complimented by the horseradish cream, giving it more flavor and a hint of creaminess too.

 

Serves 6

Ingredients:

30cm long baguette thinly sliced to make 20 slices

Olive oil spray

1/2 cup sour cream

2 tablespoons horseradish cream

Salt and ground pepper

130g sliced rare roast beef, cut into thick strips

20 basil leaves for serving

Cracked black pepper for serving

 

Preheat the oven at 180C and spray it with olive oil. Place the baguette slices on the tray and then spray them with oil. Bake them in the oven for five minutes or until they are golden brown.

While waiting for the baguette, combine the sour cream and horseradish cream in a small bowl. Mix well. Season it with salt and pepper.

Next, assemble the canapés by spreading some sour cream mixture on a slice of baguette. Top it with a strip of roast beef and then garnish it with a basil leaf. Repeat this for the remaining ingredients. Arrange the canapés on a serving platter and season them with cracked black pepper. Serve immediately.

 

Photo Courtesy Of:  jasonlam

Cheesy Tomato Risotto

By

Cheesy tomato risotto is a delectable comfort food which is perfect for dinner. For this recipe we used ham and peas, but feel free to be creative and add other ingredients as you wish. Leftover meats are also great additions for this dish.

 

Serves 2

Ingredients:

30g butter, plus extra

1L chicken stock

2 tablespoons tomato paste

2 tablespoons olive oil

1 small onion, finely chopped

3 garlic cloves, crushed

250g Arborio rice

6 slices cooked ham, diced

2/3 cup cooked frozen peas

50g grated cheddar cheese

Salt and white ground pepper to taste

 

Grease a shallow ovenproof dish with butter and then set it aside.

Next, place the chicken stock and tomato paste in a small saucepan. Whisk until well combined. Place it over low heat and let it simmer until it is heated through.

After, heat the oil in a large pan over medium heat. Sauté the garlic and onions for two to three minutes or until the onions are soft. Add the rice and stir-fry it for a minute or until the grains are coated in oil.

Gradually ladle some stock into the pan. Let the rice absorb the stock before adding some more. Stir occasionally. Repeat this until all the stock has been finished. Season it with salt and pepper to taste.

Place the ham and peas in the pan. Mix well. Transfer the risotto to the greased baking dish. Top it with the remaining butter and cheese. Place it under a hot grill or oven for 6-8 minutes or until the cheese melts. Let it stand for five minutes before serving.

 

Photo Courtesy Of: placid casual

Tofu Steaks with Rocket Salad

By

Tofu steaks with rocket salad is a very delicious Japanese inspired vegan recipe that you will enjoy. It is a healthy meal which is perfect for lunch or dinner.

It is a good idea to place the tofu slices in a re-sealable bag to make sure that the marinade covers the tofu. It is also easier to store in the refrigerator if you want to marinate it overnight.

 

Serves 4

Ingredients:

2 320g packs of firm nigari tofu

2 green shallots, trimmed and finely chopped

2 tablespoons soy sauce

2 teaspoons sesame seeds

1/2 teaspoon finely grated fresh ginger

1 teaspoon wasabi paste

3 garlic cloves, crushed

For the rocket salad:

1 bunch rocket, ends trimmed and torn into small pieces

5 green shallots, trimmed and cut into thin strips

50g snow pea sprouts, ends trimmed

1 nori sheet, finely shredded

1 tablespoon white vinegar

2 teaspoons soy sauce

1 teaspoon caster sugar

1/4 teaspoon wasabi paste

2 garlic cloves, crushed

Freshly ground black pepper

 

Slice the tofu in half to get 2 thinner pieces and then place them in a large glass or ceramic bowl.

In a small bowl, combine the green shallots, soy sauce, sesame seeds, ginger, wasabi and garlic. Mix it well and then pour it over the sliced tofu pieces. Cover and set aside to marinate for an hour. Turn at least once.

Next, prepare the rocket salad by placing the rocket, green shallots, snow pea sprouts and nori in a large salad bowl.

After, combine the vinegar, soy sauce, wasabi, garlic and pepper in a covered jar. Shake well to combine.

Preheat a large non-stick frying pan or stove top grill on medium. Lightly grease it with oil. Cook the tofu marinated tofu steaks for two to three minutes per side or until it is browned. Divide them among individual plates and top them with the rocket salad. Drizzle the prepared dressing over it and serve immediately.

 

Photo Courtesy Of:  Peter Kaminski

Couscous Salad

By

Couscous salad is a delicious dish which goes well with meat. If you do not have dried apricots, you may use raisins or dried cranberries instead.

 

Serves 8

Ingredients:

2 cups chicken stock

2 cups couscous

1 tablespoon olive oil

75g chopped dried apricots

2 cups baby spinach leaves

75g blanched, lightly roasted almonds or pistachios

75g feta cheese

75g roasted red capsicum, cut into small strips

 

Place the apricots and chicken stock in a medium sized saucepan over high heat. Bring it to a boil. After, remove from heat and add the couscous and the olive oil. Cover the pan for five minutes. Allow the couscous to absorb the oil.

Meanwhile, roughly chop the baby spinach leaves, almonds and feta cheese. Once the couscous has rested, transfer it to a salad bowl. Add the baby spinach leaves. Let it stand for 10-15 minutes. After, stir in the almonds, feta cheese and capsicums. Gently toss until combined. Serve immediately.

 

Photo Courtesy Of:  jules:stonesoup