Red Pepper and Spring Onion Dip With Vegetable Batons

Preparation time: 10 minutes. Serves: 4

Ingredients

• 1 large red pepper, cut into quarters, cored and deseeded
• 2 garlic cloves, unpeeled
• 2 spring onions, finely chopped
• Freshly ground black pepper
• Selection of raw vegetables such as carrots, cucumber, peppers, fennel, tomatoes, baby corn, mangetout, celery, and courgettes, cut into batons, to serve.

Procedure 

• Slightly flatten the pepper quarters and place on a baking sheet. Wrap the garlic in foil and place on the sheet. Roast in a preheated oven 220 degrees C, gas mark 7, for 30-40 minutes until the pepper is slightly charred and the garlic is soft.
• When cool enough to handle, remove the skin from the pepper and discard. Transfer the flesh to a bowl.
• Squeeze the roast garlic flesh from the cloves into the bowl.
• Using a fork, roughly mash the pepper and garlic together. Stir in the Soya yogurt and spring onions. Season to taste with pepper.
• Serve with the vegetable batons.

Nutritional tips

This soya dip will provide you with 2g Soya protein. Research has shown that a daily intake of 25g Soya protein per day can significantly reduce total as well as LDL cholesterol (the ‘bad guy’) as part of a healthy diet.