Pepper and Feta Dip - Serves 1-2
100g, 4oz Feta cheese
Pinch finely grated garlic
60g, 2oz Roasted bell peppers (red, orange or yellow)*
1 tbsp Greek yogurt
2 tsp Olive oil plus extra to drizzle
2 sprigs fresh thyme or lemon thyme
Roast the peppers under a very hot grill until the skin blisters and blackens. Turn often. Put in a bowl and cover for a few minutes. When cool enough to handle, slip off the blackened skin then chop finely. (Alternatively use ready roasted peppers from a jar.) Put in a bowl.
Grate the garlic and mash the feta cheese. Mix in with the pepper, yogurt, chopped thyme and finally the olive oil.
Serve with toasted pitta bread.
* I used two very small yellow peppers. This is because I tend to use the bags of cooking vegetables and fruit which are often inconsistent sizes. Why is it we're conditioned to think vegetables should be a certain size? I remember when I worked in a food factory seeing peppers which were almost the size of my head arrive one day. So I resisted putting "1 pepper" but in "standard sizing" that's probably the amount I used.
I've linked this up to recipe of the week.