for 4 people

Peppers

200 g

horn peppers

Dip

2	garlic cloves, coarsely chopped
1 tbsp	cayenne pepper
2 tbsp	plain greek yoghurt
4 tbsp	olive oil
1 tbsp	vinegar
250 g	feta, roughly crumbled
	salt and pepper to taste

Pita

4	pita breads

How it's done

Peppers

Place the peppers on a baking tray lined with baking paper.

Roast in the oven

Roast for approx. 25 mins. in the centre of an oven preheated to 240 °C until the pepper skin is very dark. Remove the peppers, place in a bowl and cover with a damp tea towel, leave to cool.

Dip

Peel the peppers under running water, remove the seeds, drain well. Puree the peppers with the oil, yoghurt, vinegar and cayenne pepper until smooth. Add the feta and puree briefly. Season the dip.

Pita

In a non-stick frying pan, toast the pitas one after the other (without oil) for approx. 1 min. on each side. Serve with the dip.

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