Last week, I created an updated version of the classic ‘Poischichade’ - a Provençal chickpea and sun-dried tomato dip - by replacing sun-dried tomatoes with freshly roasted red peppers. The result was much lighter and brighter than the original so it's perfect for these early spring days.

Ingredients

2 large red bell peppers, de-seeded and membranes removed

8 tbsp extra-virgin olive oil

2 tsp of dried wild oregano, plus extra for garnishing

x2 400g tins of chickpeas, drained

2 cloves of garlic

2 spring onions, roughly chopped

Juice of a lemon

Sea salt and freshly ground black pepper, to your taste

How I make it

Heat an oven to 180C.

Cut the prepared peppers into eighths lengthways. Place on a baking tray, drizzle with 2 tbsp of the olive oil and 1 tsp of the oregano. Roast for 25 minutes, just until the edges of the peppers began to turn black. Remove from the oven and allow to cool slightly.

Then place the chickpeas, roasted red peppers, garlic, spring onions, the remaining olive oil and the lemon juice in a food processor and blend to a nice chunky texture. Stir in the remaining oregano and season to taste adding more olive oil and lemon juice if you wish.

Turn out into a pretty bowl and garnish with crushed red chillies or dried oregano.

For more mediterranean-inspired recipes visit cardamomanddill.com.

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