A simple yet sophisticated James Strawbridge recipe using infamous padrón peppers! Ideal as a dinner party snack or a summer BBQ nibble, drizzle with a fresh and fragrant herb oil made using the finest extra virgin olive oil.
- 300g padrón peppers
- 4 sprigs each of rosemary, oregano and marjoram
- 1 tbsp each of rosemary, oregano and marjoram, finely chopped
- 2 tbsp extra virgin olive oil
- Zest of 1 lemon
- 1 tsp chopped garlic
- 1 tsp Dijon mustard
- Pinch of sea salt, smoked if you have it
- 2 lemons to serve
- 50g crumbled feta cheese, to serve (optional)
- Some string, for the basting brush
- Tie your sprigs of fresh herbs together with some string to form an aromatic basting brush.
- For the herb oil, combine the remaining freshly chopped herbs, garlic, lemon zest, Dijon mustard and olive oil.
- Preheat your grill or barbecue and cook your peppers for 4-5 mins on a high heat. Brush regularly with the herb oil and cook until charred and blistered. Grill your halved lemons too for extra sweetness.
- Serve on a platter with the remaining herb oil, a good pinch of sea salt (if you happen to have smoked – do use it!) and lots of lemon juice. Crumble over some tangy, creamy feta, if you like.