for 4 person

Onions

2 tbsp	olive oil
200 g	red onions, halved, cut into strips
3 sprig	rosemary, finely chopped
1 tsp	sugar
¼ tsp	salt
1 tbsp	balsamic vinegar

Peppers

2 tbsp	olive oil
500 g	pimientos de Padrón
½ tsp	sea salt

Dip

125 g	cream cheese, plain
150 g	plain greek yoghurt
¼ tsp	salt
1 pinch	cayenne pepper

How it's done

Onions

Heat the oil in a pan. Sauté the onions and rosemary over a medium heat for approx. 15 mins., stirring occasionally. Add the sugar and salt, cook for a further 5 mins. Add the balsamic, boil for approx. 1 min., leave to cool.

Peppers

Heat the oil in a non-stick frying pan. Stir fry the peppers in batches for approx. 5 mins., season with salt.

Dip

Combine the cream cheese and yoghurt, season, top with the onions. Serve with the peppers.

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