Ingredients
Method
1.Preheat oven to 180°C (fan-forced). Halve capsicums lengthways, remove core and seeds but leave stems intact so they don’t collapse. Transfer to a shallow, ovenproof dish lined with baking paper.
2.Scatter capsicums with sliced garlic. Season with salt and pepper and drizzle with extra virgin olive oil. Bake for 25 minutes or until browned underneath, slightly charred on the edges and softened.
3.Put burghul in a sieve and rinse under running water until the water runs clear. Transfer to a bowl and pour on boiling water to cover generously. Cover bowl with a plate and leave burghul for 10 minutes. Stir burghul, replace plate and leave for a further 5 minutes. Drain and cool.
4.Pat feta dry with paper towels then cut into small cubes. Mix burghul with the salt, 4 tablespoons oil and lemon juice, then mix in feta, olives, tomatoes and mint. Pile into warm capsicum halves and serve.