Bursting with colour, this dip is as nutrient packed, as it is pretty.
4 red peppers, plus a little for garnish
1 red onion, diced
1 tsp tomato puree
1 pack feta, reserve a little for garnish
4 tablespoons nutritional yeast flakes
1/2 to 1 tsp smoked paprika
salt to taste
Blacken the whole peppers. I did this by putting them in the air fryer, but you could use the grill on high and turn occasionally until black and blistered. Place peppers immediately into a bowl, cover and allow to cool slightly.
Meanwhile, fry the onion in a little olive oil, until soft.
Uncover the peppers and remove and discard the blistered skin and seeds. The skin should come off quite easily.
Place the peppers, onion, and the rest of the ingredients (apart from salt and a little bit of the feta) into the food processor and blend until smooth.
Taste and add salt and a little more paprika if needed. Blend.
Transfer to a dish and garnish with red pepper and feta
The dip may be stored in the fridge for about 3 days