Red Peppers with Yogurt and Mint (Pipel Adom Im Yogurt Veh Nana)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
350 ml/12 fl oz plain yogurt 4 red peppers, roasted 60 g/2 oz coarsely chopped pecan nuts
2 tablespoons finely chopped fresh mint salt and freshly ground black pepper pita bread, to serve



1 Spread a thick layer of yogurt in a serving dish or on individual plates. Cut the roasted pepper into strips and place on top of the yogurt. Sprinkle with chopped pecan nuts and mint. Season to taste, if desired. Serve with warm pita bread.

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