This recipe combines slivers of garlicky red pepper with a creamy Balkan white bean dip known as papula, elevated by the addition of marinated feta. The dish, featured in Alice Zaslavsky's book Salad for Days, offers a plant-forward protein option suitable for brunch, lunch, or a light dinner.
To prepare, roast halved red peppers with garlic cloves tucked underneath at 220C for 35-40 minutes until blistered. Meanwhile, blitz cooked butter beans with sherry vinegar, olive oil, salt, and marinated feta to create a smooth dip. Once the garlic is soft, squeeze the flesh into the bean mixture and blend again.
After roasting, cover the peppers to steam, then peel and slice into thin strips. Serve the papula on a platter, topped with pepper slices, tray juices, parsley, remaining feta, paprika, roasted almonds, and a drizzle of olive oil. Accompany with warm bread for dipping.
Butter beans can be substituted with any tinned white beans, and marinated feta with soft Danish-style feta if unavailable. The recipe serves four to six people.
