Grilled Capsicum with Yoghurt & Feta Whip

Ingredients

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Method

1. Heat a barbecue or griddle pan and grill the capsicums skin-side-down for 3–5 minutes or until nicely charred. Remove from the heat and allow to cool to room temperature.
2. To make the yoghurt and feta whip, place the yoghurt and feta into a mixing bowl. Add the lemon zest, lemon juice and olive oil and whisk together until smooth.
3. Season with salt and freshly ground black pepper. Loosen with a little water if it is very thick.
4. To assemble, scatter the grilled capsicums on a platter and spoon over the yoghurt mix. Garnish with chopped walnuts, fresh herbs and a drizzle of olive oil.