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.
Prep
10 minCook
30 - 40 minLevel
EasyRating
/rating_off.png "1 Star")
Loading...| 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.
| 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. |
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