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Les langues disponibles
Les langues disponibles
f
eta
S
ERvES
2 red peppers - 100 g feta - 120 g Greek yoghurt -
2 garlic cloves - A few sprigs of dill - Ground pepper -
1 tbsp pine nuts - A dash of olive oil
Preheat the oven to 220°C.
1 |
Put the whole peppers on a sheet of greaseproof paper
2 |
and roast for 30 mins, turning them halfway through
cooking (the flesh of the peppers should be completely
blackened).
3 |
R emove the peppers from the oven, put them in a
freezer bag and leave them to chill before removing the
flesh and seeds.
4 |
P ut the peppers, feta, yoghurt, garlic and dill in the
blender jug. Select the program
button
. At the end of the program, open the lid,
season the pepper dip, then transfer to a bowl.
G arnish with the pine nuts and a dash of olive oil, and
5 |
serve with crackers or pitta bread.
Tip: For added freshness
Tip: For added freshness
try replacing the dill with fresh mint.
try replacing the dill with fresh mint.
&
pepper ktIpItI
4 – p
15
REpARAtIOn
MInS
then press the
b
eetroot
S
ERvES
250 g canned chickpeas - 1 cooked beetroot - 1 garlic
clove - 1 tbsp tahini - 2 tbsp lemon juice - 3 tbsp olive
oil - 50 ml water - 1 large pinch of paprika - A few
sunflower seeds - Salt & pepper
1 |
Peel the garlic and chop it in half. Remove the germ.
Peel and chop the beetroot. Rinse and drain the
chickpeas.
2 |
P ut the chickpeas, beetroot, garlic, tahini, lemon juice
and paprika in the blender jug. Season with salt and
pepper and pour in the olive oil.
, adjust to level 2, press the button
Press the button
3 |
, adjust to 1 min, and press the button
add water through the lid and stir using the pestle.
P ut the houmous in a bowl and scatter with sunflower
4 |
seeds.
Tip: You can replace the paprika
Tip: You can replace the paprika
with mustard seeds.
with mustard seeds.
&
chIckpea
houMous
4 – p
15
REpARAtIOn
MInS
; gradually
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