Roasted Red Peppers with YAMAS! Labneh
Sweet roasted peppers topped with creamy YAMAS! Labneh, a quick and easy side dish that’s delicious served alongside our Spinach, Red Pepper & Greek Feta Quiche.
Serves:
2 peopleIngredients
4 red peppers, deseeded and cut into thick strips
2 tbsp olive oil
Salt and black pepper, to taste
1 pot YAMAS! Labneh
A few sprigs fresh thyme, leaves picked
1 tbsp extra virgin olive oil, to finish
Method
- 1
Preheat the oven to 220°C/200°C fan/Gas Mark 7.
- 2
Place the red peppers on a large baking tray. Drizzle with the olive oil, season with sea salt and black pepper, and toss to coat.
- 3
Roast for 25-30 minutes, turning halfway through, until softened.
- 4
Remove from the oven and leave to cool slightly.
- 5
Arrange the roasted peppers on a serving platter and spoon over the YAMAS! Labneh.
- 6
Sprinkle over the fresh thyme leaves and finish with a drizzle of extra virgin olive oil and a pinch of sea salt.
- 7
Serve with our Spinach, Greek Feta & Roasted Red Pepper Quiche, and enjoy.