Classic haydari with roasted peppers, topped with a crisp, crunchy salad.
I love haydari — it tastes wonderful and is incredibly easy to make. This version, with roasted peppers and a crisp salad on top, is perfect as a side for the barbecue, a roast chicken or simply with some bread.
A lovely snack and just right for a tapas spread.
You can roast the peppers in the oven, or cook them quickly and easily in the air fryer; I describe both methods in the recipe.
Layered haydari, or haydari salad, really is a must try — it is addictive, I’m just saying;-)
Try my classic layered haydari, made without roasted peppers — find the recipe here too.
Layered haydari with roasted peppers
Recipe for creamy haydari with roasted peppers — topped with a fresh, crisp salad.
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Ingredients
Haydari with roasted peppers
- 250 g feta
- 100 ml Greek or Turkish yogurt, ideally 10% fat
- 2 red peppers
- 1 handful flat-leaf parsley
- 3-4 cloves garlic
- Salt and pepper
- Chilli flakes (optional)
Salad
- 1 large pepper, ideally half green, half red
- 2 spring onions
- 1 handful flat-leaf parsley
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Freshly ground pepper
- Chilli flakes (optional)
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Method
Haydari with roasted peppers
- Halve the peppers and remove the stalks and seeds.
- Place them on a baking tray, skin side up, and roast in a preheated oven at 200°C for about 20 minutes. The skin should blister and darken slightly.*They can also be cooked in an air fryer for about 18 minutes at 180°C.
- Let the peppers cool slightly before removing the skin, then leave them to cool completely on a plate. They must not be warm when they are blended with the other ingredients.
- Blend the peppers, feta, parsley and garlic to a smooth cream.I use a mini chopper.
- Transfer to a bowl, stir in the yogurt and season to taste with salt, pepper and chilli flakes, if using.
The salad
- Cut the pepper into small dice, finely slice the spring onions and chop the parsley.
- Toss the salad with the oil and lemon juice and season with freshly ground pepper.
Layered haydari with roasted peppers
- Spread the haydari dip over a plate, top with the crisp salad and sprinkle with a few chilli flakes, if you like, before serving.
Nutrition
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Smager fantastisk, kom lidt sambal i
Hej Tina
Tusind tak fo de søde ord og god idé med sambal oelek – lækkert spicy kick 🙂
Warm wishes, Dianna
Nu er det 3. Gang jeg laver denne opskrift. Jeg serverer den ,når vores børn komme hjem ,og spiser, og serverer den med nachos chips. Kæmpe hit…
Hej Camilla
Hvor gør det mig glad at høre. Tusind tak fordi du gier dig tid til at skrive 🙂
Warm wishes, Dianna
Super lækkert
Tusind tak Tina 🙂
Jeg elsker dine opskrifter, og får lyst til at prøve denne. Kan man snyde lidt på en travl hverdag og bruge grillede perberfrugter i olie, som kan købes på glas?
Hej Catja
Hvor er de dejligt du skriver det – tusind tak 🙂
Sjovt du spørger, for jeg fik sindsygt lyst til haydari for en uges tid siden, sådan 5 minutter inden maden skulle på bordet – så kunne jo ikke nå selv at lave peberfrugter. Men havde en dåse med grillede peberfrugter i olie stående, og det blev fantastisk 🙂
Dup dem lige tørre med lidt køkkenrulle inden de blendes i, så er det fuldstændig ligeså lækkert 🙂
Warm wishes, Dianna
Det lyder lækkert og let at lave – det må prøves i den nærmeste fremtid