Red Pepper Dip

Prep Time:

Cook Time:

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About the Recipe

For the dip

2 wonky red peppers, roughly chopped

1 bulb of garlic

6 dried apricots

1 tbsp pistachio

Sprig of thyme

1 tsp sumac

1 tsp Lebanese seven spice

2 tbsp olive oil

1 tbsp red pepper pesto

1 preserved lemon

To serve:

2 Earth & Wheat flatbreads

4 tbsp yogurt

1 tsp chilli oil

1 tsp garlic puree

Poached Egg

Any Earth & Wheat greens

Sea salt to season

Preheat your oven to 200˚C and roast all your peppers, apricot, garlic and pistachio for 20-25 mins to soften and caramelise.

Then blitz all ingredients until smooth in a food processor with a large dollop of red pepper pesto. Finish with the juice of ½ lemon and a pinch of salt to taste.
Warm the flatbreads in the oven and lightly roast your greens to keep the crunchy texture.
Spoon on a generous dollop of garlic and chilli yogurt. Make this by simply marbling fresh yogurt with chilli oil and garlic paste in a bowl.
Finally add your poached egg on top and a huge spoonful of the red pepper dip. Garnish with freshly chopped herbs.