Ingredients 4 large capsicums (we used yellow, but any colour will do)
100g low fat feta
Handful fresh oregano
Preheat oven to 200°C. Line a baking tray with baking paper. Cut off the sides of the capsicum, place on the tray and put in the oven. Remove after 30 minutes, or when the skin is blistering and starting to blacken. Leave to cool for 10 minutes.
Meanwhile, place water on high heat for the pasta and add the pasta when boiling.
Prepare the other ingredients by dicing the feta and roughly chopping the leaves of the oregano.
Remove the skin from the capsicum flesh. This can be a bit tricky, but if the capsicum's been well cooked, the skin should come off easily.
Drain the pasta. Place all ingredients in a large mixing bowl and stir through. Add a splash of olive oil, white wine vinegar and lemon juice if preferred. Season to taste with salt and pepper.