Peppers with creamy yoghurt
Ingredients
for 4 people
| 1 tbsp | olive oil |
| 1 | onion, cut into thin slices |
| 3 | red peppers, cut into strips |
| 1 tbsp | apple vinegar |
| 1 tbsp | liquid honey |
| 1 tsp | cumin |
| ½ tsp | salt |
| ½ | garlic, cut in half crosswise |
| 125 g | Camembert, broken into pieces |
| 2 tbsp | water |
| 150 g | plain greek yoghurt |
| ¼ tsp | cumin |
| ¼ tsp | salt |
| a little | flat-leaf parsley, leaves torn off |
How it's done
Peppers
In a bowl, mix the oil with all the other ingredients up to and including the salt. Spread on a baking tray lined with baking paper. Place the garlic on the baking tray with the cut sides face down.
To roast
Approx. 30 mins. in the centre of an oven preheated to 200 °C.
Yoghurt
Remove the garlic peel, place the garlic in a measuring cup. Add the cheese and water, puree until creamy. Mix in the yoghurt, season. Spread the yoghurt and cheese mixture on a platter, arrange the peppers on top, sprinkle with parsley.
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