Roasted red capsicum and goat’s cheese bites

For a rustic look, try crushing the coated cheese slightly with the back of a fork. Drizzle the bites with olive oil and offer toasted flatbreads to scoop them up.

MAKES ABOUT 30

PREPARATION TIME: 15 MINUTES

2 roasted red capsicums (peppers) in olive oil, drained and chopped

250g (9oz) soft goat’s cheese, curd cheese or labne (see here)

2 tablespoons coriander seeds, toasted and crushed

1 teaspoon black pepper, crushed

4 tablespoons finely chopped coriander (cilantro)

extra virgin olive oil, to cover (optional)

Stir the chopped capsicums into the cheese and roll into heaped teaspoon-sized balls.

Combine the coriander seeds, black pepper and chopped coriander with a pinch of salt and spread out on a large plate. Roll the cheese rounds in this mixture to coat.

Serve the cheese rounds as they are with crisp flatbread or, if you’d rather save them for another time, place in a bowl or jar and cover with extra virgin olive oil. Chill and eat within a couple of weeks.