Small pointed peppers bring juicy contrast to salty feta. A quick appetizer that keeps the harvest visible.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 150 g fresh Biquinho peppers, stems removed
- 200 g feta
- 100 g plain Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 2 tbsp chopped parsley
- 4 slices toasted bread
Method
- Taste a small pepper piece; halve larger peppers and remove seeds if preferred.
- Blend feta, yogurt and lemon juice until creamy, scraping the bowl as needed.
- Spread on a shallow plate. Top with peppers, oil and parsley; serve with toast.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Sweet Drop Biquinho Pepper Seeds
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
Grow another ingredient
What to cook next
- Zebrange Mango Salsa for Black Bean Tacos
- Roasted Habanada and White Bean Dip
- Aji Cachucha Black Beans with Lime
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
