Roasted Red Capsicums with Soft Cheese and Rosemary

, from Issue #20. August, 2015
Photography by Nick Tresidder.
Roasted Red Capsicums with Soft Cheese and Rosemary

This dish is inspired by one we ate at the Mirador de Morayma restaurant in Granada, which overlooks the Alhambra from its perch on the side of a hill opposite. We’ve emulated the fresh, faintly blue cheese served there by mixing soft fresh goat’s cheese with a mild creamy blue.


3 large red capsicums

3 tablespoons olive oil
2 tablespoons white wine vinegar
1 clove garlic, crushed
1 tablespoon baby capers
1 teaspoon chopped oregano
sea salt and freshly ground pepper

Soft cheese
50 grams mild, soft blue cheese
100 grams soft goat’s cheese, we used Te Mata Summerlee goat’s curd
½ teaspoon finely chopped rosemary
1 tablespoon milk


Preheat the oven to 200°C.

Put the capsicums in a baking dish and roast until the skins are blackened in places. The flesh should be tender but not falling apart. Cover with a tea towel and leave for 20 minutes to steam. Peel off the skin and remove the core and seeds. Cut the capsicums into thick strips.

Dressing: Whisk the ingredients in a bowl and season.

Cheese: Mash the blue cheese with a fork then combine with the goat’s cheese, rosemary and the milk.

To serve: Arrange the capsicums on a platter and top with the dressing. Place spoonfuls of the soft cheese over the top and grind over black pepper. Serve with crusty bread.