Grilled Red Pepper, Feta & Yogurt Dip with Hazelnut Flatbreads

Time to get the BBQ fired up if you are lucky enough to have a garden. Serves 6 as a side or starter.

Ingredients:

for the flatbreads

• 350g plain flour, plus extra for rolling
• 50g blanched hazelnuts, finely chopped
• 1/2 tsp salt
• 3 tbsp Tims Dairy Greek style natural yogurt
• 2 tbsp olive oil
• 180-200ml cold water

for the dip

• 2-3 red peppers (depending on size)
• 300g Tims Dairy Greek style natural yogurt
• 1/2 tsp smoked paprika
• 1 clove garlic, crushed
• 200g feta, crumbled
• a few snipped chives to garnish

Method.

Fire up your barbecue until really hot – about 30 minutes for charcoal or 10 minutes for gas. Once hot, rest the red peppers directly on the grill bars and cook for about 25-30 minutes, turning regularly until charred all over. Transfer to a bowl and cover with clingfilm, leaving to steam for a few minutes so the skin peels off easily.

Meanwhile, make the flatbread dough. Put the flour, chopped hazelnuts and salt into a mixing bowl and stir together. Drizzle in the olive oil and gradually pour in the water, stirring until you have a stiff dough. Tip onto a lightly oiled worktop and lightly knead until smooth. Chop into 6 even sized pieces, cover loosely with a clean tea-towel and set aside while you get the dip ready.

Measure the yogurt into a small mixing bowl and stir through the smoked paprika, garlic and a good grind of salt and pepper. Peel the skins from the peppers and scoop out and discard the seeds and membranes. Finely chop the flesh and add most to the yogurt, reserving a few bits to garnish. Add the crumbled feta and lightly fold through the yogurt. Garnish with the extra pepper and a few snipped chives.

Once the dip is made, back to the flatbread. Lightly flour the worktop and a rolling pin. Take one of the pieces of dough and roll it out into a large thin circle, about 23-25cm diameter. You can do this by your barbecue if you have space, or roll them all out and layer up with greaseproof paper.

To cook the flatbread, make sure your barbecue is good and hot and that the grill bars are brushed really clean with a wire brush. Drizzle a little vegetable oil on a few sheets of scrunched up kitchen paper and quickly rub across the grill bars to oil them lightly.

Working quickly, lay the flatbreads directly on the grill and cook for just a couple of minutes. Turn over with a fish slice and cook for a further couple of minutes. Depending on the size of your barbecue you may need to cook in 2-3 batches.

Serve the flatbread warm, torn into pieces to scoop up the dip.

How to cook inside:

If you don’t have access to a barbecue, or its raining, you can make this recipe is your kitchen too. If you have a gas hob, use tongs to hold the peppers one at a time over a high flame to char the outside, turning as they blacken, then add to a bowl, cover with cling and proceed as above. If your hob is electric, better to roast the peppers whole for about 25-30 minutes in a really hot oven until the skin blisters but they won’t colour as much as they do over a naked flame. The flatbread can be cooked one at a time in a flat frying pan. Set the pan over a medium high heat and add just a tiny bit of vegetable oil, spreading it around with a piece of kitchen paper. Once hot, add a flatbread and cook for 2-3 minutes each side until lightly browned in patches and cooked through. Wrap with a clean tea towel to keep warm whilst you cook the rest of the flatbreads.