Method

1. Preheat oven to 180C. Line a baking tray with baking paper and brush with olive oil.

2. Place the pepper halves on the prepared baking sheet and roast for 25 – 30 minutes, until well charred.

3. Remove the peppers from the oven and place in a bowl, cover tightly with plastic wrap and let cool for 10 minutes.

4. Peel the skin from the peppers (do not rinse under water) and cut into thick strips.

5. In a mixing bowl, combine the bell peppers, with the olive oil, red wine vinegar, garlic, a small handful of the basil, oregano, salt and pepper. Refrigerate for at least one hour or overnight.

6. Transfer the marinated peppers to a serving dish and top with the feta, toasted pine nuts and remaining basil leaves (do not toss).