Atom yogurt-dressed peppers

Name: Atom yogurt-dressed peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 6 red peppers; 3 red chillies; 1 clove garlic; 220 g strained yogurt; 12 flatbreads, to serve (optional); Drizzle of olive oil, to serve (optional); Drizzle of pomegranate molasses, to serve (optional)

Broadcaster, chef and author Hasan Semay (aka Big Has) shares his take on atom. This Turkish favourite pairs thick, strained yogurt with sweet spice, garlic and a touch of fire-roasted heat. It's everything you want at a barbecue. Serve alongside your other barbecue favourites with warm Turkish flatbreads for a spread that’s hard to resist – and even harder not to go back to. Follow Hasan Semay on Instagram.

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VegetarianLow fatSource of fibre1 of your 5 a day

Serves12
CourseAccompaniment
Prepare15 mins
Cook25 mins
Total time40 mins
Pluscooling

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6 red peppers
3 red chillies
1 clove garlic
220g strained yogurt
12 flatbreads, to serve (optional)
Drizzle of olive oil, to serve (optional)
Drizzle of pomegranate molasses, to serve (optional)

Prepare and light a barbecue. When it’s hot but not scorching, put the peppers and chillies on it (I don’t bother with seasoning them or rubbing them with oil). Grill for 20-25 minutes, turning often, until floppy, blistered all over and cooked all the way through. Transfer to a large bowl and cover with a plate. Set aside for about 10 minutes, or until cool enough to handle, then peel the skins off and remove all the seeds.
Give the peppers and chillies a rough chop into bitesized pieces. Pat dry on kitchen paper, then stick them in a bowl with a couple of big grinds of salt and grate in the garlic. Give it a good mix and taste – you want it to be sweet, with a background flavour of garlic, finished with a little heat but nothing major. This can sit in the fridge for a good 3 days, so making it in advance isn’t a problem.
To serve, smoosh some yogurt onto a flatbread, then pile the pepper mixture on top, with lots of Turkish pepper flakes. (I like it hot – when something is advertised as having ‘chilli’, I wanna feel it.) Top with a swirl of olive oil and a bit of pomegranate molasses. It’s also great on toast, as a dip or to take to a barbecue.

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