Recipe for Pepper Cream with Feta

Preheat the oven to 230°C with fan. Wash and dry the bell pepper, then cut it in half lengthwise.

Remove the seeds while taking out the white parts. Place on a baking sheet lined with parchment paper, with the open side facing up.

Let it cook for 20 minutes, turn off the heat, and let it cool in the oven for about 1 hour. Take it out and remove the skin.

In a small blender, combine the pieces of bell pepper, the feta cut into large cubes, the Greek yogurt, the peeled and germ-free garlic, paprika, olive oil, lemon, and dill sprigs. Transfer to a bowl and refrigerate for 2 hours.

To finish, at the time of serving, drizzle with olive oil and sprinkle with pine nuts. Serve with pita bread and/or vegetable sticks (carrot, zucchini, cucumber,…).