4 large red or yellow capsicums
16 cherry tomatoes
2 tablespoons capers
16 black olives
100 grams soft goat’s cheese
2 cloves garlic, thinly sliced
8 anchovy fillets
fresh thyme sprigs
60 mls olive oil
zest of 1 lemon
sea salt and freshly ground pepper
Preheat the oven to 180C. Cut the capsicums in half through the stem, remove the seeds and place in a shallow baking dish. Divide the tomatoes, capers, black olives, cheese and garlic between the capsicums and lay an
anchovy and sprig of thyme on top. Mix the oil and zest, drizzle over the top and season with salt and freshly ground pepper.
Roast in the oven for 40-50 minutes or until tender and golden but not falling apart. Serve as an entrée, part of an antipasto platter or to accompany a full meal.