Oh my! Love this one with grilled meat, you can zap it up with more chilli if you dare!
1 kilo florina red pepper (longhorn, mild/sweet)
1 tub full fat Greek yogurt
4/5 cloves garlic
210 gr walnuts
1/2 tsp cumin seeds
1 dessertspoon lemon juice
2 dessertspoons olive oil
1 hot chilli
S & P
Prick and grill peppers till browned. Once cool enough, deskin and deseed. Grilling the peppers gives a different flavour. To save time, you can prick and bake the peppers in the oven, remove them, wrap them well with cling film and leave for a few minutes. They will peel much easier.
Put pepper flesh into a blender and zap first, then add the remaining ingredients to blend.
Serve with a sprig of mint. Keeps in the fridge for 3 or 4 days in airtight container.