A versatile 10-minute spread that makes for effortless finger food when served with pitta triangles and a bowl of Greek olives. Or try it in a Greek-inspired pitta wrap with chicken, mixed greens and sliced red onion.
You can use roasted red peppers from a jar, or try roasting your own. Simply place a red pepper under a hot grill and roast on all sides till charred. Once thoroughly blackened, remove and place in a large bowl and cover with cling film. Set aside for about 10 minutes, then peel off the blackened exterior.