FRESH PEPPER & SMOKED HARISSA 

INGREDIENTS

1 red pepper, cut into chunks

1 tsp smoked Harissa

Handful fresh parsley

1/2 tsp garlic powder

2 tbsp yoghurt - I like Alpro no sugars and Oatly Greek

1 tbsp ground flax

1 tsp apple cider vinegar

Generous pinch Celtic salt

Black pepper

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METHOD

Blitz all ingredients in your hand blender until fully blended.

Keep in the fridge for up to 4 days. 
Suitable for freezing - a perfect re-use idea for our Flavour Pots containers. 
Alternatively, use a silicone ice cube tray for single servings.