Recipe by Melie’s Kitchen
Smoked Salmon Pate
Ingredients:
3 large red capsicums, pith & seeds removed
Zest & juice of ½ lemon
2 tsp runny honey
½ tsp chilli flakes
1 fat clove garlic, minced
2 small shallots, thinly sliced into rounds
250g cherry tomatoes, cut in half
⅓ cup (about 50g) pomegranate arils
100g feta cheese, cut into three rectangles
1 handful (about 15g) coriander
Pickled Radishes
Ingredients:
1 bunch (about 200g) radishes, stemmed & very thinly sliced
¼ cup white wine vinegar
1 Tbsp caster sugar
Method:
Preheat your oven to 220°C fan bake.
Remove the stem, seeds & pith from the capsicum, then slice the flesh into 2cm thick wedges. Add capsicum to a large oven tray lined with baking paper. Drizzle with a good glug of olive oil and season generously with salt. Roast for about 25 minutes, until very tender & charred. While the capsicum is still hot out of the oven, transfer it to a medium bowl. Add the lemon zest & juice, honey, chilli flakes, garlic, ¼ tsp salt & 2 Tbsp olive oil. Toss together, season to taste with salt & pepper, and set aside to marinate for 15-20 minutes. Once the capsicum has marinated, add roughly three quarters of the sliced shallots, the tomatoes and pomegranate arils. Toss everything together.
Transfer to a serving bowl and lay the slices of feta on top. Garnish with coriander and the remaining sliced shallots
