Mediterranean Compote with Pimientos & Radish
BREAD
In this recipe, hummus takes on a surprising and vibrant twist. The result is a colorful and flavorful dish where the creamy base pairs beautifully with the freshness of radish, the spicy kick of chili, and the smoky notes of charred pimientos.
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INGREDIENTS
1 rustic country-style loaf Thinly sliced courgette Tomato in thin slices Cheese (e.g. brie, mozzarella, blue cheese) Strips of bell pepper Red or white onion, thinly sliced Fresh herbs (such as parsley, chives, thyme or rosemary) Pesto (green or red) Optional: Slices of smoked fish (e.g. salmon) Optional: Herb butter or herbed cream cheese
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01Tomatoes
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02Pimientos de padrón
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03Red bell pepper
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04OFYR spice blend: Peppery Salt
1 rustic country-style loaf Thinly sliced courgette Tomato in thin slices Cheese (e.g. brie, mozzarella, blue cheese) Strips of bell pepper Red or white onion, thinly sliced Fresh herbs (such as parsley, chives, thyme or rosemary) Pesto (green or red) Optional: Slices of smoked fish (e.g. salmon) Optional: Herb butter or herbed cream cheese
Prepare the vegetables
Dice the tomatoes, red onion, bell pepper, garlic, and chili pepper into small cubes. Grill the mixture on the OFYR cooking plate until fully cooked and fragrant. Season generously with Azul.
Make the compote
Transfer everything to a cast-iron pot and add a good splash of olive oil, the tomato paste, crispy chili, and a bit of lemon juice. Let it simmer gently into a rich compote.
Grill the vegetables
Meanwhile, grill the radishes and pimientos de padrón until lightly charred and tender. Season with Tasty Veggie and Peppery Salt.
Plate nicely
Spoon the compote into a serving dish, top with the grilled vegetables, and finish with some fresh greens and a few crisp chicory leaves.
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