Recipe by Chrysl Castelino
Ingredients:
3 bell peppers - red, yellow and green
For the dressing
2-3 tbsp Greek yoghurt
2 cloves garlic
2 tbsp olive oil
salt to taste
For garnishing:
1 English cucumber - optional
mint leaves (for garnish)
olive oil
Steps:
- Roast the bell peppers on direct flame till the skin is charred.
- Transfer to a bowl and cover with a tea towel till completely cooled.
- Peel off the charred skin and cut lengthwise.
- Blend all the ingredients for the dressing till well combined.
- Arrange the slices of roasted bell peppers and cucumber on a serving plate and pour the dressing over.
- Garnish with mint leaves and some olive oil.
- Serve with grilled chicken or fish.
- ENJOY!
