Feta & Roasted Pepper Mousse with Rocket & Pine Kernels

Name: Feta & Roasted Pepper Mousse with Rocket & Pine Kernels
Yield: Serves 4
Cuisine: Greek
Ingredients: 1 tablespoon balsamic vinegar; A handful of young rocket leaves; 1 garlic clove, crushed; 225 g (8 oz, 1 cup) Greek feta; 200 g (7 oz scant 1 cup) Greek yoghurt; Salt & freshly ground black pepper; 1 large red pepper; 3 gelatine leaves; 150 ml (¼ pint, ⅔ cup) olive oil; 1 tablespoon pine kernels

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

This is my version of the Greek dish ktipiti, which is usually a dip rather than a mousse. The saltiness of the feta cheese contrasts well with the peppery rocket.

Ingredients

1 large red pepper
150 ml (¼ pint, ⅔ cup)

Europe
Greece
Starter
Mediterranean
Vegetarian
Gluten-free

Method

Preheat the oven to 200°C, 400°F, gas 6. Rub the pepper with 2 tablespoons of the olive oil, place on a baking tray and