Yield: 4 servings

Prep Time: 30 minutes

Recipe: Ines Yanai

Photo & Styling: Nimrod Saunders

Ingredients:

1/2 container Tnuva Feta Sheep’s Cheese
2 red peppers
1 green pepper
2 jalapeno peppers
1 cup cherry tomatoes
1 Spanish onion
1/3 cup olive oil
Juice from one lemon
1/2 teaspoon salt
1/2 teaspoon garlic granules
1 teaspoon ground caraway seed (optional)
3 tablespoons thyme leaves

Instructions

1. Preheat oven to 400ºF.
2. Put the peppers, onion and the tomatoes on a baking pan. Roast in the oven until cooked through.
3. Peel the peppers and slice into very thin slices or dice. Put into a medium bowl and toss with the salt, garlic granules, caraway seed if using, olive oil and lemon juice.
4. Transfer to a serving dish. Add the cherry tomatoes. Sprinkle Feta on top and decorate with thyme leaves.