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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
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.
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