Layered haydari with roasted peppers
Recipe for creamy haydari with roasted peppers — topped with a fresh, crisp salad.
Servings 4 people
Calories 243kcal
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)
Instructions
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
Calories: 243kcal | Carbohydrates: 10g | Protein: 12g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 729mg | Potassium: 262mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3301IU | Vitamin C: 120mg | Calcium: 352mg | Iron: 1mg