Smoky Red Pepper & Tomato Stew w/ Whipped Feta

“This is summery comfort food at its finest. The Middle Eastern spices in the stew are perfectly offset by the tangy and cooling whipped feta dip. Eat warm or cold the next day.“ - Georgia (@georgia_levy_) - guest ODDBOX chef

Prep time: 10 minutes

Cook time: 45 minutes

Total time: 55 minutes

Servings: 4


2 tbsp Olive oil

1 large Onion (sliced)

1 tsp Cumin seeds

2 Garlic cloves (sliced)

2 Red peppers (deseeded and cut into 1/2 cm strips)

500 g New potatoes (cut into bite sized pieces)

4 Vine tomatoes (roughly chopped)

tsp Smoked paprika

harissa (1-2 tsp, depending on the brand or 1/2 tsp dried chilli flakes)

For the whipped feta:

200 g Feta

150 g Greek yoghurt

½ Lemon juice

3 tbsp Olive oil

Mint leaves (handful, roughly chopped)


  1. Warm the oil in a wide pan (with a lid) over a medium heat and fry the onions and a pinch of salt for 10 minutes until soft. Add the cumin and garlic for the final 3 minutes until the garlic is soft.
  2. Stir in the peppers and potatoes, some seasoning and 4 tablespoons of water. Place the lid on top. Simmer for 20 minutes, stirring frequently to prevent sticking, adding splashes of water when needed.
  3. To make the feta, use a fork to mash it up, then add the rest of the ingredients and use a hand blender or food processor to whizz until smooth. Season to taste.
  4. Once the peppers are soft, add the paprika, harissa and tomatoes, squeezing them as they go in to release the juices. Simmer, uncovered, for 15 minutes or until the potatoes are tender and the tomatoes are reduced and sweet.
  5. Taste and adjust the seasoning. Serve warm with the whipped feta spooned over, mint leaves torn over and flatbreads.
served smoky red pepper, tomato and potato stew in a bowl served with pitta bread and whipped feta