Roasted red capsicum & onion dressing
This dressing can be tried over chargrilled courgette ribbons on bruschetta. It is also delicious with chicken and lamb.
- Place capsicums on a hot barbecue or gas hob and cook, turning occasionally, until skin is blistered and blackened. Allow to cool, then rub off skin and remove seeds and stem.
- Heat oil in a small frying pan and gently cook finely chopped onion until soft. Add ground cumin, coriander and paprika, and stir to combine.
- Place capsicum and onion mixture in a food processor with salt, yoghurt and lemon juice. Pulse until well-mixed.