Stir 50g drained and finely chopped roasted peppers (from a jar) into the guacamole just before serving, if you like.
For extra flavour marinate the crumbled feta in 1 tablespoon extra virgin olive oil and 1/2 teaspoon dried oregano for 10 minutes before stirring into the mixture.
Don’t just dip! Roast halved and deseeded mini sweet peppers until tender and lighty charred. Cool, then fill each pepper half with a spoonful of the guac, scatter over chopped olives and drizzle with a little extra virgin olive oil.
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
