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Roasted Red Pepper and Sweet Potato Dip
- RECIPE MAKES: 4 portions
- PREP TIME: 15 minutes
- COOK TIME: 20 minutes
Method
Step 1
Finely peel the sweet potato and cut into small cubes.
Step 2
Peel and roughly chop red onion.
Step 3
Deseed chilli and slice finely and crush the garlic.
Step 4
Put olive oil into frying pan, add the prepared vegetables, ½ tsp salt and stir well to coat with oil. Cover and cook gently over a low heat for 20 minutes until vegetables are soft but not brown. Leave to cool.
Step 5
Drain red peppers well, remove any seeds and chop roughly. Put all ingredients into food processor and mix together until a rough texture is obtained. Taste and add extra salt if necessary. Serve with Mevalia bread.
USEFUL TIPS Vegetables can also be roasted in the oven and remaining dip can be portioned and frozen. Amount of chili can be varied to taste.
Ingredients
- 1 x 280 g Jar roasted red peppers
- 175 g Sweet potato
- 1 Small red chilli
- 1 Clove garlic
- 1 tbsp Olive oil
- 1/2 tsp Salt
- Mevalia bread
Table
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