Roasted red capsicum & onion dressing
2 red capsicums
2 tbsp oil
1 onion, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp salt
1 cup unsweetened yoghurt
1 tbsp lemon juice
1. Place capsicums on a hot barbecue or gas hob and cook, turning occasionally, until skin is blistered and blackened. Allow to cool, then rub off skin and remove seeds and stem.
2. Heat oil in a small frying pan and gently cook onion until soft. Add cumin, coriander and paprika, and stir to combine.
3. Place capsicum and onion mixture in a food processor with salt, yoghurt and lemon juice. Pulse until well-mixed.
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