For the Walnut and Red Pepper Relish
2 red bell peppers, brushed with extra-virgin olive oil and seasoned with salt
1 cup chopped walnuts
3 pickled sweet, hot peppers, finely chopped
1 pickled red cherry pepper, stem and seeds removed, finely chopped
¼ cup extra-virgin olive oil
1 tablespoon red wine vinegar
½ teaspoon kosher salt
For the Broccolini
4 quarts water
2 tablespoons kosher salt
24 stalks broccolini
1 cup crumbled feta cheese
Chef Mike Isabella, courtesy of California Walnut Commission