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400 g Violife Greek White
3 red peppers (grilled with skin removed)
1 green pepper (grilled with skin removed)
1 tsp smoked sweet paprika
½ tbsp vinegar
½ cup extra virgin olive oil
FOR THE SIDE:
2 pitta breads (cut in quarters)
- In a blender mix all ingredients for the spicy salad, until smooth. Add the mixture in a bowl and place in the fridge for at least an hour.
- For the chips, place the pitta bread quarters on baking paper on a baking tray, sprinkle a bit of sunflower oil and bake them in a preheated oven at 180°C for a few minutes, until golden brown.
- Remove the spicy salad from the fridge, and serve in a large platter with the chips.