Roasted red capsicum & onion dressing
9/2/2010
This dressing can be tried over chargrilled courgette ribbons on bruschetta. It is also delicious with chicken and lamb.
Ingredients
| 2 | Red capsicum |
| 2 tbsp | Oil |
| 1 | Onion |
| 1 tsp | Ground cumin |
| 1 tsp | Ground coriander |
| 1 tsp | Ground paprika |
| ½ tsp | Salt |
| 1 cup | Plain unsweetened yoghurt |
| 1 tbsp | Lemon juice |
Directions
- Place capsicums on a hot barbecue or gas hob and cook, turning occasionally, until skin is blistered and blackened. Allow to cool, then rub off skin and remove seeds and stem.
- Heat oil in a small frying pan and gently cook finely chopped onion until soft. Add ground cumin, coriander and paprika, and stir to combine.
- Place capsicum and onion mixture in a food processor with salt, yoghurt and lemon juice. Pulse until well-mixed.
Wine Match
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