Paprika Pockets with Melon and Sheep Cream Cheese

Ingredients

• 4 red bell peppers
• 1 tbsp Olive Oil
• 2 Garlic cloves
• 10 g basil (0.5 bunch)
• 200 g feta
• 50 g Yogurt (3.5% fat)
• 30 g sheep cream cheese
• Salt
• Pepper
• 200 g Charentais melon or honey or sugar melon (0.25 Charentais melons)

Instructions

1. 1.

   Wash, trim and quarter bell peppers lengthwise. Brush with olive oil and place on a parchment-lined tray. Grill in preheated oven for about 10 minutes until skin turns black. Remove from oven and cover with a damp cloth to loosen skin, then peel off.

2. 2.

   Meanwhile, peel and finely chop garlic. Wash basil, shake dry, and cut leaves into fine strips. Mash feta with a fork and stir in yogurt and sheep cream cheese until smooth. Fold in garlic and basil, season with salt and pepper.

3. 3.

   Peel, seed, and slice melon into thin sticks (length roughly equal to the width of the pepper quarters).

4. 4.

   Spread sheep cream cheese mixture on pepper quarters, top with melon sticks, roll up, and secure with toothpicks.