Charred bell pepper salad with feta and herbs

How Maurice does it

1. 1

   Prepare a fire pit and let the wood burn down to hot embers.

2. 2

   Place the whole green, yellow, and red bell peppers directly onto the burning wood or embers using tongs.

3. 3

   Char the peppers, turning occasionally, until the skins are fully blackened and blistered all over.

4. 4

   Remove the charred peppers from the fire with tongs and place them into a wooden bowl. Cover and let steam for a few minutes.

5. 5

   Once cool enough to handle, scrape off the charred skins and remove the stems and seeds. Slice the peeled peppers into strips.

6. 6

   While peeling, dice the feta cheese and mince the garlic. Strip the rosemary leaves from the sprig and chop the fresh green herbs.

7. 7

   In a wooden bowl, combine the sliced charred peppers, diced feta, minced garlic, chopped rosemary, and green herbs.

8. 8

   Drizzle with olive oil and gently toss with two forks until well mixed.

9. 9

   Transfer the salad to a serving bowl, garnish with edible purple flowers if desired, and serve.