ROASTED BABY CAPSICUMS, GREEK STYLE

Great served with lamb, steak, sausages and chicken!

 Ingredients

• 2x175g Minicaps® baby capsicums, halved lengthways

• 4 tbs (80ml) extra virgin olive oil

• 1/2 lemon, juiced

• 1 garlic clove, crushed

• 1 tsp smoked paprika

• 3 tsp (15ml) honey

• 2 tsp dried oregano

• ¾ cup (200g) hummus dip

• ½ cup (about 20) Greek Kalamata olives, pitted, torn in half

• 1-2 tbs chopped flat leaf parsley

• 2 tbs flaked almonds, toasted

• Lemon wedges, to serve

  Method

• STEP 1 Preheat the oven 200°C fan forced. Arrange the Minicaps® baby capsicums in a greased roasting pan.

• STEP 2 Combine the oil, lemon juice, garlic, paprika, honey and oregano in a bowl. Season, stir until the honey has dissolved. Spoon half the dressing over the MiniCaps® baby capsicums. Turn the MiniCaps® to coat. Place in the oven and roast for 18 minutes until lightly charred around the edges.

• STEP 3 To serve, spoon the hummus onto a serving platter. Add the olives, parsley and almonds to the Minicaps®. Spoon over the hummus. Spoon over the remaining dressing. Serve warm, cold or at room temperature with lemon wedges.

• STEP 4 Serving suggestion: Great served with lamb, steak, sausages and chicken.

Recipe supplied by Perfection Fresh Australia