This dish was inspired, when I had lunch at Nopi in London.
I changed the original recipe, of adding ricotta, with Greek feta, as I thought the sharpness of the feta contrasted so well with the sweetness of the peperoni.
This is a perfect side dish or as part on an antipasto.

 • calculate 1 Romano peperoni per person
• heat up your griddle, or alternative heat up your oven to maximum

• turn the peperoni on the griddle until the skin will start to blacken
• if you use the oven take them out when the skin starts to blister
• seal them in a plastic bag, the steam they will create, will loosen the skin and make it easy to peel
• when cool enough to handle, remove the blackened skin
• do NOT wash the peperoni, just wipe them with a paper towel
• leave them whole, they have very few seeds, so you can eat the whole peperone

• crumble some Greek feta
• roughly chop some fresh
• Italian parsley, dill, mint, tarragon, chives und coriander

• arrange the peperoni on a dish
• add a sprinkling of olive oil
• 1 tablespoon of sumac, salt and pepper
• then add the feta
• as last ingredient the chopped fresh herbes