Tomato and sweet pepper dip
Photo by Tam West
Serve with a medley of chopped colourful vegetables for an altogether healthier chip ’n’ dip.
- Roughly chop tomatoes, shallots (or 1 red onion), capsicums and chillies. Add to a bowl with chopped ginger, garlic, honey, a good glug olive oil and salt and a good grind of black pepper. Toss together well and grill on a baking dish lined with baking paper in a hot oven to char and soften, stirring often. Leave to cool.
- Add a good handful chopped coriander, fish sauce, tarragon (or cider) vinegar and the lemon or lime zest and juice. Blitz to a chunky salsa, adjust seasoning and chill to serve.
More of Warren's dips to serve with crudites