Description
A quick and easy recipe for teriyaki-glazed oven-cooked chicken with a vibrant vegetable noodle salad, full of flavour.
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Scale
Ingredients
- 1 large red bell pepper
- 1 garlic clove
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/2 teaspoon fresh lemon juice
- Salt and pepper, to taste
- 1 tablespoon extra virgin olive oil
Instructions
- Chop the red bell pepper in small dices, approximately 1/2 cm.
- In a small frying pan, heat a tablespoon of extra virgin olive oil. Add the pepper and season with a pinch of salt. Cook for approximately 5 minutes until red bell pepper has softened and developed some colour.
- Transfer the red pepper to a small plate and leave to cool completely.
- Once cooled completely, transfer the red pepper to a food processor or mini chopper and add the garlic clove, dried rosemary, dried oregano, ground cumin and fresh lemon juice and blitz until smooth. You could also do this with a stick blender.
- Add salt and pepper to taste. This dip is delicious on top of some grilled baguette or ciabatta slices!
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Keywords: red bell pepper dip, red bell pepper spread, red bell pepper appetizer recipe, healthy vegetable dip recipe