Roasted peppers with Greek yogurt and walnuts | Quick appetizer
(0)
25 min
Quick
Sezamo
Răcoritor, cremos și gata în doar câteva minute. Combinația dintre ardeii copți dulci, crema fină de iaurt grecesc cu usturoi și nucile crocante rumenite este pur și simplu irezistibilă. Un aperitiv mediteranean perfect pentru zilele calde de vară, pe care îl savurezi cu lipie caldă sau pâine proaspătă.
Preparation method
Preparing the ingredients
Roast the kapia peppers in the oven at 200°C for 20-25 minutes or on the grill until the skin is browned and peels off easily. Place them in a covered bowl for 10 minutes to steam, then peel them and remove the stems and seeds. Tear or slice the pepper flesh into generous strips.
In a dry pan, lightly toast the walnuts over medium heat for 2-3 minutes until crispy and fragrant. Allow to cool slightly, then coarsely chop them. Finely chop the fresh dill and crush the garlic cloves.
Assembly and serving
In a large bowl, mix the Greek yogurt with the crushed garlic, half of the chopped dill, a teaspoon of sea salt, and a tablespoon of extra virgin olive oil. Mix well until smooth and homogeneous.
Chef's tip
For an even more intense smoky flavor, you can roast the peppers directly over a stovetop flame or on a charcoal grill.
If you prefer a thicker texture, use authentic, well-drained Greek yogurt.
35 min
Under an hour
