Mezze with labneh, muhammara, boiled eggs and crudités

Ingredients

For 1 serving

• Whole-milk Greek yogurt120 g
• Bell peppers150 g
• Walnuts15 g
• Breadcrumbs10 g
• Tomato paste10 g
• Cumin1 pinch
• Eggs2
• Cucumber100 g
• Radishes60 g
• Extra virgin olive oil8 g
• Dried mint1 pinch
• Whole wheat pita1
• Saltto taste

Contains: gluten, lactose, nuts, eggs,

In season: July – October

Method

1. Heat a conventional oven to 220 °C. Wash the pepper, put it whole on a tray and roast it for 25 minutes, turning halfway, until the skin is dark and wrinkled.
2. Meanwhile put the eggs in a small pan covered with cold water, bring to the boil over medium heat and cook them 9 minutes; cool them in cold water and peel.
3. Toast the walnuts in a dry small pan over medium heat for 2–3 minutes, until fragrant.
4. Leave the pepper in a covered bowl for 5 minutes, then peel it and remove seeds and membranes. Blend it with the walnuts, breadcrumbs, tomato purée, cumin, half the oil and a pinch of salt, until you have a thick, slightly grainy paste.
5. Salt the yoghurt, spread it in a small bowl making a hollow, and dress it with the remaining oil and the dried mint.
6. Wash the cucumber and radishes: cut the cucumber into sticks and halve the radishes. Serve the labneh, muhammara, halved eggs and raw vegetables with the pita.