For the Relish:
2 large red bell peppers (may substitute ¾ cup diced jarred roasted red bell peppers)
¼ cup extra virgin olive oil plus more for roasting the peppers
½ tsp kosher salt plus more for roasting peppers
½ cup walnut halves, toasted and chopped (see note below)
3 to 4 PEPPADEW® peppers finely chopped
1 pickled cherry pepper, stem and seeds discarded and finely chopped
1 tablespoon red wine vinegar
2 Tbsp kosher salt
16 stalks broccolini
¼ to ½ cup crumbled feta cheese
Position the oven rack in the second – highest position. Preheat the broiler. Brush the bell peppers with oil, and season them lightly with salt. Place them on their sides on a baking sheet, leaving about 3 inches between the tops of the peppers and the broiler flame or unit. Broil for 5 minutes on each side. This should take 20 to 25 minutes. The skins will become charred and the flesh soft. Place the peppers in a heatproof bowl. Cover tightly with plastic wrap. Let them sit for 20 minutes.
Finely dice pepper flesh, discarding skin, ribs and seeds, and transfer it to a medium bowl. Add the walnuts, Peppadews, cherry pepper, and ¼ olive oil, vinegar and ½ teaspoon of salt, stirring to incorporate.
For the broccolini: Bring 4 quarts of water to boil, with the salt in a large pot over medium-high heat. Fill a large bowl with ice water. Trim 1 inch from end of each broccolini stem and discard. Add the broccolini to the boiling water and blanch for 1 minute. Then transfer to ice water until cooled. Pat dry with paper towel.
To serve, arrange the broccolini on a serving dish. Top with the pepper relish and the feta (to taste) Serve at room temperature.
Toast the nuts in a small skillet over medium heat, shaking the pan often to prevent burning for 7 to 8 minutes or until they are fragrant and browned.