Charred sweet pepper topped with seared coriander-and-garlic calamari tubes and tzatziki

Charred sweet pepper topped with seared coriander-and-garlic calamari tubes and tzatziki

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Dairy free Pescatarian
  • 15 minutes
  • 30 minutes
  • De Wetshof Bateleur Chardonnay 2006

Ingredients

  • 400 g sweet Tricolore peppers
  • 5 T olive oil
  • 7 cloves garlic, 4 thinly sliced and 3 finely chopped
  • sprigs fresh oregano
  • sea salt and freshly ground black pepper, to taste
  • 2 pitta breads, torn
  • 300 g calamari tubes
  • 2 fresh chillies, finely chopped
  • 2 T coriander, roughly chopped
  • 1 x 200 g tub ready-prepared low-fat tzatziki

Cooking Instructions

Preheat the oven to 180ºC.

Halve the peppers lengthways then place on a roasting tray. Add 45ml (3T) olive oil, the thinly sliced garlic, and oregano, and toss until evenly coated. Season.

Roast for 25 to 30 minutes, or until cooked and slightly blackened on the edges.

Scatter the torn pitta into the roasting tray during the last 10 minutes of roasting time.

Place a large nonstick pan over a high heat.

Toss the calamari tubes in the finely chopped garlic, remaining olive oil, chilli and coriander, and season well.

Add the calamari tubes to the hot pan and fry with any remaining marinade until cooked through.

Top the sweet pepper with the calamari tubes, crisp pitta bread and a good squeeze of fresh lemon juice. Serve the tzatziki on the side.

Cook’s tip: Tomato wedges added to the roasting tray will lend a nice contrast to the flavours of the peppers.
Per serving: 1481.7kJ, 16.9g protein, 22.1g fat, 21.3g carbs

TASTE Recipe by: TASTE
View all recipes

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

Social Media

Related Recipes

Comments