Feta and Roasted Pepper with arugula and pine cones

*For 4 persons

1 large red pepper

150ml olive oil

225gr.Greek Feta

200gr. yogurt

1 clove of garlic, crushed

3 gelatin sheets

1 tablespoon of balsamic vinegar

A handful of arugula leaves

1 tablespoon pine cones

Freshly ground black pepper Implementation

Preheat oven to 200 °C. Brush peppers with 2 tablespoons olive oil, place on baking pan and bake for 40 minutes or until they turn tender. Let them cool down enough for you to peel. Then cut in half and remove seeds. Put the peppers, feta, yogurt, garlic and 4 tablespoons of olive oil in the mixer and mix well until they become like puree. Put the gelatin in a small pan, cover with about 3 tablespoons of water and let stand for 5 minutes to soften. Stir over low heat until dissolved. Then pour carefully into the puree and pass the mixture through fine strainer. Pour into 4 bowls and leave the mixture to cool for 1-2 hours, until it thickens. Mix the vinegar with the remaining oil to make dressing and add the pepper. Pour the mousse into individual dishes. Sprinkle the leaves of the arugula and pine cones with dressing and place around the mousse.