Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 1 large red capsicum, cut into quarters, cored and deseeded
- 2 cloves garlic, unpeeled
- 250grams natural yoghurt
- 2 spring onions, finely chopped
- 4 freshly ground black pepper
- 1 carrot (to serve)
- 1 cucumber (to serve)
- 1 capsicum (to serve)
Nutrition per serving
418kJ / 100Cal
418 Kilojoules or 100 Calories
5% of daily energy intake*
Protein
7.1grams
Fat
4.6grams
Carbs
7.3grams
Sugars
5.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Slightly flatten the capsicum quarters and place on a baking sheet. Wrap the garlic in foil and place on the sheet. Roast in a preheated oven, 220°C for 30-40 minutes until the capsicum is slightly charred and the garlic is soft.
Step 2 of 4
When cool enough to handle, remove the skin from the capsicum and discard. Transfer the flesh to a bowl.
Step 3 of 4
Squeeze the roasted garlic flesh from the cloves into the bowl.
Step 4 of 4
Using a fork, roughly mash the capsicum and garlic together. Stir in the yoghurt and spring onions. Season to taste with pepper and serve with the vegetable batons.
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