Marinated Gypsy Peppers + Grilled Leeks, Toasted Almond and Thyme

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Marinated Gypsy Peppers + Grilled Leeks, Toasted Almond and Thyme

Serves 4  | Prep Time: 10 minutes | Cook Time: 20 minutes

 Gypsy peppers are a nice mild pepper that’s in full supply during the summer. The combination of crunchy almonds, smooth hummus and creamy feta is a perfect foil for the summer.



  •  1 pound gypsy peppers
  • 1 bunch baby leeks (or 1 bunch green onions)
  • 1 large clove garlic, micro planned
  • 3 tablespoons (40g) red wine vinegar (sherry or balsamic would be lovely too)
  • 2 tablespoons (30g) extra virgin olive oil
  • Pinch of chili flakes (optional)
  • Hummus (homemade or store bought)
  • Handful of chopped and toasted almonds
  • Fresh thyme, about 1 tablespoon of fresh leaves

Chef Tips

Use other peppers that are fresh in your area if there are no gypsies.


Step 1

Halve and deseed (doesn’t have to be perfect) the peppers. Place the peppers in a large bowl. Drizzle with some olive oil just to coat. Season with salt and toss. 

Step 2 (for the peppers)

Preheat a grill or grill pan over medium-high heat. Cook, without turning, for about 3 minutes. Flip the peppers and repeat on the other sides. The peppers will be cooked through and nicely blistered when done. Place into a  bowl.

Step 3

Combine the garlic, vinegar, olive oil and chili flakes. Stir with a spoon to combine. Pour over the peppers and toss to coat. They will taste even better over time.

Step 3 (for the leek/or scallions)

Follow the steps in step 2

Step 4

Spoon about 1 cup of hummus on a serving platter. Top with some peppers (perhaps 2-3 pieces per person), the leeks, a handful of almond and a sprinkle of fetter. Spoon over some of the marinade and sprinkle with thyme.