Everywhere I went for my Mediterranean Feast journey I came across green peppers. And when I say green peppers I mean a wide range of capsicums in various shades, shapes and sizes, also varying dramatically in heat, from totally innocuous and mild to on-fire-burning-hot.
The milder varieties are used everywhere. They are thrown into salads, get grilled or pickled and often are also stuffed with rice and lamb.
Unlike the bell peppers familiar in the west, the pointy mild varieties – Charleston is one of them – have a thinner skin and quicker to cook and take on a sweet aroma. Grilled pointy green pepper, drizzle with oil and sprinkled with flaky salt is one of the most delicious things you can cook.