Haydari with Roasted Red Pepper

Ingredients

1 red bell pepper 250 g feta cheese 1 handful flat-leaf parsley, roughly chopped 1 tsp paprika 1/2 tsp smoked paprika A pinch of cayenne pepper 1 clove garlic, finely chopped 3 tbsp olive oil 2–3 tbsp lime juice

Preparation

1 Halve the bell pepper and remove seeds and stem. 2 Place it skin-side up on a baking tray. 3 Roast in the oven until the skin is dark and blistered – see baking steps below. 4 Let the pepper cool slightly, place it in a freezer bag, and seal. Let it sit for about 30 minutes. 5 Peel off the skin and add the pepper flesh to a blender along with all other ingredients – except the oil. 6 Blend until smooth and creamy. 7 Adjust seasoning with lime juice and add olive oil as needed for texture.

Cooking steps in Invoq oven

Preheat – 190°C – 1 minute

Insert bell pepper when alarm sounds

Convection – 180°C – 20 minutes

Recommended

Imperial® tray 40 mm

Chef's tips

Haydari is excellent as a dip with flatbread, on a grilled plate, or as a spread in sandwiches. For extra smoky depth, add a little more smoked paprika before roasting in the oven.

Sébastien Monjoin

Sales & Culinary Support

Haydari with Roasted Red Pepper

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