Ingredients:

1 bunch rocket, ends trimmed
40g finely grated parmesan
100g toasted pine nuts
2 cloves garlic, coarsely chopped
125ml olive oil
4 red capsicum, quatered, deseeded
10 slices ciabatta
1 tblspn olive oil, extra
200g feta, crumbled

Serves: 10
Preparation time: 20 minutes

Method:

Place the rocket, parmesan, pine nuts and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin stream until well combined. Taste and season with salt and pepper.

Preheat grill on high. Place the capsicum, skin side up, under grill and cook for 8-10 minutes or until the skin is charred and blistered. Transfer to a sealable plastic bag and set aside for 10 minutes. Peel the skin from the capsicums and cut the flesh into thin slices.

Preheat a barbeque or chargrill on high. Brush both sides of the ciabatta with extra oil. Cook ciabatta on grill for 1-2 minutes each side or until toasted.

Spread the ciabatta evenly with rocket pesto. Top with capsicum and sprinkle with feta. Place on a serving platter and serve immediately.

Contributor: Cam