Atom (yoghurt-dressed peppers)

1. 1

   To cook the peppers and chillies you can either roast them over a fire or barbecue for a deep smoked flavour, or over a gas flame at home, or in an oven on full whack. Whichever way you decide to do, make sure they’re cooked all the way through and are blistered and floppy - they don’t need oil or seasoning.

2. 2

   Peel the skins off the peppers and chillies and remove all the seeds. Give them a rough chop, you want bite-sized pieces.

3. 3

   Pat them dry on kitchen paper and add to a bowl with two good pinches of sea salt, grate in the garlic and stir in the yoghurt. This will keep for 3 days in the fridge if you want to make ahead.

4. 4

   To serve, pile onto a plate and add pul biber, olive oil and pomegranate molasses (all optional).

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.