Greek Ktipiti salad
200 g of fromage blanc or plain yogurt (higher fat %)
2 tablespoons sour cream
50 g feta
1-2 red peppers
1 clove garlic
½ teaspoon sweet paprika
1 teaspoon apple vinegar
Olive oil (mild)
Salt and pepper to taste
Grill the peppers, then remove skin, seeds and stem. Marinate for an hour in vinegar, 1-2 tablespoons of olive oil, a sprig of parsley and dill and a little salt. You can make greater quantity and eat the rest of the peppers as a salad.
In a bowl, whisk the milk products. Pour a little olive oil (1-2 tablespoons). Press the garlic, chop 1-2 sprigs of parsley, dill and chives. Add to cream mixture.
Drain the peppers, remove the green herbs and cut into small cubes. Stir into the salad. You can also add some of the marinade, just make sure it doesn’t turn too liquid.
Season the Ktipiti salad with salt, paprika and black pepper. Serve fresh with vegetable sticks, a bowl of salad leaves or just with bread.