There’s something irresistibly simple yet special about Padron peppers. Mild, smoky, and sometimes with a cheeky surprise of heat, these little green gems are a true Spanish favourite. Our Charred Padron Peppers with Garlic, Lemon and Feta Crumble bring all the sunshine of Spain straight to your kitchen — and it all starts with the freshest Padron peppers from Nicol Retailer. This dish, Charred Padron Peppers with Feta and Lemon – a taste of Spain from Nicol Retailer, captures the essence of Spanish flavours perfectly.
Ingredient Spotlight: Padron Peppers
At the heart of this dish are the Padron peppers — small, glossy green peppers that have become a Spanish tapas icon. Originally from the Galicia region of Spain, these bite-sized peppers are famous for their mild, earthy flavour and signature smoky aroma when blistered in olive oil.
But here’s what makes them truly special — about one in ten Padron peppers has a surprise spicy kick! This natural game of chance adds a playful twist to every serving, keeping your guests guessing. It entertains your taste buds too.
When cooked properly, Padron peppers develop a soft, silky texture. They offer a charred, slightly nutty flavour that pairs beautifully with sea salt, garlic, lemon and creamy feta. They’re delicious served simply as a bar snack, or elevated — as in this recipe — into a show-stopping side dish.
At Nicol Retailer, our Fresh Padron Peppers (500g)
are carefully sourced for premium quality, ensuring freshness, vibrant colour, and authentic taste every time. Whether you’re cooking for two or preparing a tapas feast, these peppers bring the true taste of Spain right to your kitchen.
Why You’ll Love This Recipe
If you’re looking for a dish that’s effortlessly impressive, this Charred Padron Peppers with Garlic, Lemon and Feta Crumble recipe ticks every box. It captures the essence of Spanish tapas dining — relaxed, full of flavour, and perfect for sharing with friends and family.
Quick and fuss-free
Ready in just 15 minutes, this recipe is ideal for busy evenings, weekend gatherings, or spontaneous tapas nights. No complicated prep, no fancy equipment — just a hot pan and quality ingredients.
Big flavour, simple ingredients
Each bite delivers the smoky depth of blistered Padron peppers, the tangy freshness of lemon, and the creamy saltiness of feta. A drizzle of olive oil ties it all together for a true Mediterranean feel.
Healthy and wholesome
Naturally gluten-free, vegetarian, and rich in antioxidants and healthy fats, these peppers are as nourishing as they are delicious. They’re light yet satisfying — perfect as a snack, side, or part of a balanced mezze platter.
Versatile and crowd-pleasing:
Serve them as a starter, side dish, or part of a sharing tapas board. They pair beautifully with seafood, grilled meats, or simply a glass of crisp white wine.
A taste of Spain at home:
Whether you’re hosting a summer BBQ, a family dinner, or a date-night feast, this recipe brings that authentic Spanish sunshine to your table. It’s proof that simple, fresh ingredients can deliver restaurant-quality flavour in minutes.
What You’ll Need & How to Make It
To make this delicious Charred Padron Peppers with Feta and Lemon, you only need a few fresh, high-quality ingredients:
Charred Padron Peppers with Garlic, Lemon & Feta Crumble
Ingredients
Instructions
Heat the pan
- Warm a large griddle over medium-high heat until hot.
Cook the Padron peppers
- Add the olive oil, then the peppers in a single layer. Sauté for 6–8 minutes, turning occasionally, until the skins are blistered and slightly charred.
Add garlic
- Stir in the grated garlic for the last 30 seconds of cooking, just until fragrant
Season and finish
- Remove from heat. Sprinkle over lemon zest, a squeeze of lemon juice, and season with sea salt and black pepper.
Garnish
- Crumble over the feta cheese and, if desired, drizzle lightly with honey or sprinkle with chilli flakes for a sweet-heat finish.
Notes
Nutrition
Pairing Suggestions
One of the best things about Charred Padron Peppers with Garlic, Lemon and Feta Crumble is their versatility. Their smoky, salty, and tangy flavour means they complement a wide range of dishes — whether you’re building a full Spanish tapas spread or adding a Mediterranean twist to your usual meal. Here are some delicious ways to enjoy them:
Classic Tapas Board
Serve your Padron peppers alongside other Spanish favourites for a vibrant sharing platter:
Chorizo bites or grilled prawns for a smoky contrast
Patatas bravas or roasted potatoes for a hearty touch
Manchego cheese and olives for extra Mediterranean flair
Freshly baked crusty bread with olive oil and sea salt for dipping
Light Summer Lunch
Combine the peppers with crisp salads, couscous, or quinoa bowls for a bright, wholesome lunch. The feta crumble and lemon zest bring freshness and texture, pairing beautifully with cherry tomatoes and avocado.
Dinner Party Side
Add a touch of elegance to grilled or roasted mains:
Grilled chicken or halloumi skewers
Pan-seared salmon or sea bass
Oven-roasted lamb chops with rosemary
The lemon and garlic notes cut through richness perfectly, balancing the dish and brightening the plate.
Conclusion
Simple, fresh and bursting with Mediterranean flavour, this Charred Padron Peppers with Garlic, Lemon and Feta Crumble recipe is proof that great food doesn’t have to be complicated. With just a few quality ingredients, you can create a dish that’s light, healthy, and full of character — a perfect balance of smoky, salty, tangy and creamy.
Whether you serve it as part of a Spanish tapas feast, a BBQ side, or a quick weeknight appetiser, these blistered peppers always impress. Their unpredictable little kick adds fun and authenticity to every bite. It reminds you of sunny terraces and relaxed evenings in Spain.
At Nicol Retailer, we’re proud to offer Fresh Padron Peppers (500g) — sourced for their quality and flavour so you can bring the taste of Spain straight to your kitchen.
Explore our range of fresh produce, gourmet ingredients, and global flavours today at nicolretailer.com
and make every meal a little more exciting.