This red pepper-feta cream is perfect as a spread or for dipping crunchy, raw vegetables or bits of bread in. The feta becomes wonderfully creamy just by pureeing it, but a little milk makes it even smoother.

Roasting the peppers in the oven gives them a lovely smoky flavour and brings a slight sweetness that goes perfectly with the salty cheese. A little freshly squeezed lemon juice provides a slight acidity that rounds off the cream nicely. If you like it spicier, you can sprinkle a few chili flakes on top.

If you don’t want to go to the trouble of baking the peppers in the oven, you can also use some ajvar. This pepper paste is available in well-stocked supermarkets or in Turkish grocery stores.

Red Pepper Feta Cream

Serves four.

Ingredients

2 red peppers, or 1 tablespoon ajvar

1/2 lemon

4-5 ounces (150 grams) feta

1 small clove of garlic

2 tablespoons of whole milk

salt

pepper

chili flakes (optional)

DIRECTIONS

1. Preheat the oven to 400 degrees. Line a baking tray with baking paper.

2. Wash the peppers, cut in half lengthwise and place them on the baking paper with the cut surface facing down. Bake the peppers in the oven for about 30-40 minutes until the skin turns black and blisters appear.

3. To easily remove the skin, place a clean, damp kitchen towel over the peppers for about 5 minutes. After that, the seeds, stems and skin should come off easily.

4. Squeeze the lemon. Crumble the cheese into a tall mixing cup. Peel the garlic, press it through a garlic press and add it to the cup. Add 1 tablespoon of lemon juice, about 2 tablespoons of milk and the baked pepper.

5. Use a hand blender to blend into a fine cream and then season with a little salt and pepper. Add a few chili flakes to taste before serving.