Baked Greek Cheese & Peri Peri Farfalle With Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Chop your sweet pointed pepper[s] roughly

Transfer your Greek cheese and chopped pepper to a tin foil-lined baking tray (or two!) with a drizzle of olive oil and grind of pepper then put the tray[s] in the oven for 12-15 min or until the pepper is charred and the Greek cheese is golden – this is your baked Greek cheese and charred pepper

Meanwhile, add your farfalle to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for 8-10 min or until cooked with a slight bite

Once done, drain the farfalle, reserving a cup of the starchy pasta water

While the pasta is cooking, peel and finely chop (or grate) your garlic

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Cut your lemon[s] in half

Combine your chipotle paste, tomato paste, dried oregano and chopped chilli (can't handle the heat? Go easy!) with the juice of the lemon[s]

Add 2 tbsp [3 tbsp] [4 tbsp] olive oil, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a small pinch of salt and mix to combine – this is your peri peri sauce

Dissolve your stock mix in 200ml [275ml] [350ml] boiled water

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped garlic and cook for 30 secs or until fragrant

Once fragrant, add the peri peri sauce, soft cheese and vegetable stock, and cook for 4-5 min or until the sauce has thickened – this is your peri peri pasta sauce

Once the sauce is done, add the baked Greek cheese, charred pepper and drained farfalle to the peri peri pasta sauce and cook for 2-3 min or until the sauce begins to stick to the pasta – this is your baked Greek cheese & peri peri farfalle

Tip: Add a splash of the starchy pasta water if it's looking a little dry

Wash your salad, then pat it dry with kitchen paper