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Mediterranean

Mediterranean sweet peppers and corn with goats’ milk cheese on pasta or rice

30 minutes

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Mediterranean sweet peppers and corn with goats’ milk cheese on pasta or rice

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

1 onion, chopped
1 carrot, chopped
1 stick celery, chopped
45-60 ml olive oil
2 large sweet red peppers, sliced lengthways
2 large sweet yellow peppers, sliced lengthways
4 sweetcorn
2 cloves garlic, crushed
85-125 ml chopped flat-leaf parsley
Maldon sea salt and milled black pepper
Hot pasta or brown rice, for serving
2 goat’s-milk Crottin, thinly sliced
Olive oil, for drizzling
Roughly chopped fresh parsley, for sprinkling

Method

Gently soften the onion, carrot and celery with a pinch of salt in a few spoonfuls of olive oil until very soft, but not browned.
Add the sliced peppers and more oil. Cook until almost tender, about 5 to 10 minutes. Slice the corn off the cob and add to the pan.
Stir in the garlic and parsley and gently cook until the peppers are nicely softened.
Season to taste.
Spoon the stew over bowls of pasta or brown rice and top with slices of cheese.
Drizzle with olive oil and sprinkle with chopped parsley.