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Prep time
1 hour 10 minutes
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Cook time
1 hour 35 minutes
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Serves
6
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Ingredients
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4
red sweet peppers.
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4
green sweet peppers.
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4
tbsp olive oil.
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1
garlic clove.
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1
small fresh or dried chilli.
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250
grams Labneh.
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1
tsp dried mint.
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2
tbsp chopped parsley.
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60
grams toasted and chopped walnuts.
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salt and pepper.
Directions
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preheat the oven at 200 Celsius.
Place the washed peppers on a baking tray. Drizzle with 2 tbsp of olive oil and roast for 20 minutes.
Let them cool and then peal off the skin and remove the stem and seeds and chop in into pieces.
Place in a drainer so most of the water drains.
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Heat 1 tbsp of olive oil in a pan over medium heat, then add the chopped garlic and fresh chilli for a few minutes.
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In a bowl mix the peppers with the spice mixture.
In another bowl put the Labneh, 1 tbsp of olive oil and mix well together. add the dried mint.
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Spread the Labneh in a serving platter, and top it with the peppers. sprinkle on top the walnuts and finish with the parsley.
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