Cook Time: 45 minutes


Servings: 4


Difficulty: Easy



2 red bell peppers

2 medium sized heirloom tomatoes (Marmande variety work beautifully in this recipe if you can get them)

2 Tropea onions, trimmed and outer skin removed

1 red chilli

1 clove Garlic, minced

25g flat-leaf parsley leaves

1 tsp sea salt flakes

1 tsp soft brown sugar

120 ml extra virgin olive oil

15 ml red wine vinegar

½ teaspoon of cumin seeds, toasted then ground into a powder

½  tsp sumac

½ tsp smoked paprika

1 tsp aleppo pepper flakes


3 x JULIENNE BRUNO Burrella®


STEP 1: Preheat oven to 200c, line a baking tray with parchment paper then roast peppers whole for 15 minutes before turning the peppers, and adding tomatoes and one of the Tropea onions to the tray. Roast for another 10 minutes then turn on the oven’s grill to finish cooking for just a couple more minutes, giving a final blackened char to the vegetables. Remove from the oven, using kitchen tongs transfer peppers to a bowl, cover with cling film (this creates both steam and a vacuum that makes it easy to remove the skin), allow to cool


STEP 2: Whilst the peppers are cooling, finely chop the remaining Tropea onions (both roasted and raw), red chilli, garlic, parsley and the roasted tomatoes (remove the stalk and core from the top). Transfer to a large mixing bowl and season with the sea salt and add the sugar. Mix then set aside


STEP 3: Peel the skin from the peppers, remove the stalk then slice open and remove seeds and any of the remaining white core. Finely dice the flesh and add to the mixing bowl along with juices from the chopping board


STEP 4: Add olive oil and the vinegar to the bowl along with the seasonings, mix well then taste. Season with a little more salt if required, allow to sit for 5-10 minutes


STEP 5: Spoon out onto a sharing plate, top with the three Burrella. Serve with toasted flatbreads, warmed pitta or a crusty sourdough baguette in the centre of the table for everyone to tear off a piece and use scoop up a mouthful of the meze salad and Burrella



Field notes

Inspired by the Turkish dish, Ezme. Spicy and fresh, this fantastically simple to prepare meze salad provides the ideal contrast to our beautifully creamy Burrella with each bite.


Key to the base notes of this dish is the process of roasting and charring the tomatoes and peppers. As they cook, the natural sugars caramelise and transform the raw vegetable’s flesh into a sweet slightly smoky and meltingly soft sauce like consistency when finely chopped.


Sharing style is the way we like to serve this recipe surrounded by friends, the table full of dishes for people to enjoy over a relaxed evening of dinner and great conversation.

Field notes