Ingredients

1 large red pepper, cut into quarters, cored and deseeded 2 garlic cloves, unpeeled
250 g (8 oz) soya yogurt
2 spring onions, finely chopped
freshly ground black pepper selection of raw vegetables, such as carrots, cucumber, peppers, fennel, tomatoes, baby corn, mangetout, celery and courgettes, cut into batons, to serve
This soya dip will provide you with 2 g soya protein. Research has shown that a daily intake of 25 g soya protein per day can significantly reduce total as well as LDL cholesterol (the ‘bad guy’) as part of a healthy diet.

Instructions

1.Slightly flatten the pepper quarters and place on a baking sheet.
2.Wrap the garlic in foil and place on the sheet. Roast in a preheated oven, 220°C (425°F), Gas Mark 7. for 30-40 minutes until the pepper is slightly charred and the garlic is soft.
3.When cool enough to handle, remove the skin from the pepper and discard. Transfer the flesh to a bowl. .
4.Squeeze the roasted garlic flesh from the cloves into the bowl
5.Using a fork, sous mash the pepper and garlic together. Stir in the soya yogurt and spring onions. Season to taste with pepper. Serve with the vegetable batons.

This soya dip will provide you with 2 g soya protein.
Research has shown that a daily intake of 25 g soya protein
per day can significantly reduce total as well as LDL
cholesterol (the ‘bad guy’) as part of a healthy diet.

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