A creamy yoghurt–spinach dip with grilled peppers makes the perfect accompaniment to crunchy toasted bread.
Ingredients
Ciabatta:
- 200 g spiced ciabatta, sliced
- 60 ml olive oil
- 2 garlic cloves, peeled and chopped
Grilled peppers:
- 2 yellow peppers, fresh
- 2 red peppers, fresh
- 30 ml olive oil
- 3 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce
- 1 tbsp honey
Spinach yoghurt:
- 60 g fresh spinach
- 400 g Greek yoghurt
- 1 garlic clove, peeled and crushed
- 1 tbsp chopped dill
- Juice of 1 fresh lime
- 1 tbsp toasted sesame seeds
- Black pepper, to taste
Preparation
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Step 1Preparation:
Cut the bread into cubes about 1 cm wide. Arrange on a baking tray. Brush with olive oil and sprinkle with chopped garlic. Bake in a preheated oven at 200 °C for 10–15 minutes until crispy and golden. -
Step 2Preparation:
Wash the peppers and cut into thick strips about 4 cm wide. Mix with Kikkoman Less Salt Soy Sauce, olive oil and honey. Place on a baking tray lined with parchment. Roast in a preheated oven at 220 °C for 10 minutes. Remove and allow to cool. -
Step 3Preparation:
Chop the spinach finely. In a large bowl, place the Greek yoghurt. Add the chopped spinach, dill, and crushed garlic. Squeeze in the lime juice and season with black pepper. Mix thoroughly.
On a large plate, spread the spinach yoghurt mixture, arrange the roasted peppers on top, and serve the ciabatta croutons alongside. Sprinkle with sesame seeds for decoration.
Featured products in this recipe
- Feel free to use other roasted vegetables such as courgette or aubergine.
