About the Recipe
This vibrant Greek Style Roasted Capsicums dish that combines the smoky sweetness of roasted capsicums with the rich, tangy flavors of Greek cuisine. The capsicums are chopped, coated in a flavorful dressing of extra virgin olive oil, lemon juice, crushed garlic, smoked paprika, honey, and dried oregano, and then roasted until lightly charred. The dish is served atop a bed of creamy hummus, garnished with torn Kalamata olives, chopped flat-leaf parsley, and toasted flaked almonds. A final drizzle of the remaining dressing and a squeeze of lemon add an extra layer of tangy brightness. With a prep and cook time of 30 minutes, this versatile dish can be served warm, cold, or at room temperature, making it perfect for any meal or occasion. It pairs beautifully with lamb, steak, sausages, or chicken.
Ingredients
250g Capsicums, chopped into pieces
80mL Extra Virgin Olive Oil
½ Lemon, juiced
1 Garlic Clove, curhsed
1 tsp Smoked Paprika
15mL Honey
2 tsp Dried oregano
200g Hummus Dip
½ Cup Greek Kalamata Olives, pitted, torn in half
1-2 tbs chopped flat leaf parsley
2 tbs flaked almonds, toasted
Lemon wedges, to serve
Preparation
Preheat the oven 200 degrees fan forced. Arrange the capsicums in a greased roasting tray.Â
Combine the oil, lemon juice, garlic, paprika, honey and oregano in a bowl. Season, stir until the honey has dissolved. Spoon half the dressing over the capsicums. Turn the capsicums to coat. Place in the oven and roast for 18 minutes until lightly charred around the edges.
To serve, spoon the hummus onto a serving platter. Add the olives, parsley and almonds to the capsicums. Spoon over the hummus. Spoon over the remaining dressing. Serve warm, cold or room temperature with lemon wedge.Â
Serving suggestion: Great served with lamb, steak, sausages and chicken.