Appetizer Roasted Peppers, Chickpeas and Sheep’s Cheese Yogurt
This is an easy and delicious recipe that is perfect for your next summer meal with friends!
Equipment
- 2 mixing bowl set
Ingredients
- 1 Red Bell Pepper or one tall jar of roasted peppers
- 1 Yellow Bell Pepper
- 1 small can of Chickpeas drained and rinsed
- ¼ cup Crumbled Sheep's Milk Cheese ex. Brocciu, Feta
- ¾ cup Plain Greek Yogurt
- 1 tsp, heaping capers drained
- 2 stems Flat Leaf Parsley leaves removed and roughly chopped
- squeeze of lemon juice to taste
- 2 thick slices of Rustic Bread au levain / sourdough, if available
- Extra Virgin Olive Oil
- Fleur de Sel
- freshly ground black pepper
Instructions
- Mix cheese and yogurt to combine in a small mixing bowl, season with salt and pepper, and set aside in the fridge.
- If using fresh peppers, slice peppers into thick strips (6 per pepper) and place on a foil-lined baking sheet.
- Drizzle peppers with olive oil, salt and pepper and roast in a 400°F oven for 15-20 minutes or until the peppers start to char. Remove from oven and allow to cool.
- In another small bowl, dress the chickpeas with a squeeze of lemon, a glug of olive oil and a bit of salt and pepper.
- On a serving plate, dollop 2-3 tablespoons of yogurt sauce in the middle and, using the back of a spoon, spread the yogurt into a loose circle (using more yogurt as needed).
- Arrange the pepper strips on top of the yogurt to create a colourful plate.
- Garnish with chickpeas, capers and parsley.
- Drizzle the whole plate with olive oil, one last pinch of salt and a few turns of the pepper mill.
- Serve with thick slices of crusty rustic bread.
Tried this recipe?Let us know how it was!