“Time is an illusion. Lunchtime doubly so.”
Douglas Adams, quoted in The Guardian
This is a quick lunch which I invented when I was in Sardinia. I serve it with Pistoccu di San Vito, one of the many excellent and interesting Sardinian breads. It’s very quick and easy to make.
Recipe for yellow peppers and golden corn
For two
- 1 large yellow pepper
- 1 small red onion
- 1 260g/9 oz tin corn on the cob
- 1 fat clove of garlic
- 1 200g/7 oz packet of feta (the real Greek stuff, not Danish)
- Plus any leftover soft cheese you have to hand. I had some old brie which I diced and included
- 1 tbsp olive oil
- 1 tbsp thick balsamic vinegar
- 1 tsp honey (ideally Sardinian bitter honey, or chestnut honey)
- Smoked salt and Indonesian long black pepper
Serve with interesting bread – ciabatta is a good choice.
- Heat the oven to 220ºC
- Cut the pepper in half and take out the stalk and the seeds
- Put, skin side down, in an oiled roasting tin for five minutes while you….
- Heat a tablespoon of the olive oil in a frying pan while you….
- Peel and chop the onion… add to the frying pan while you…
- Peel and crush the garlic with a little smoked salt and add to the onion
- When the onion becomes translucent add the vinegar and honey
- Mix in the drained corn
- Take off the heat
- Grind over about ten grinds of pepper
- Crumble in the feta and any other cheese you happen to have
- Take the pepper out of the oven and stuff with the onion mixture
- Return to the oven and bake for another 15 minutes