Split Pepper Barricades

Ingredients

• 2 red pointed peppers
• 2 green pointed peppers
• 8 small pickles
• 1 red onion
• 4 tbsp Greek yogurt
• 1 tbsp mayonnaise
• 1 garlic clove
• 1 tbsp lemon juice
• 1 tsp harissa
• 1 tsp white wine vinegar
• 2 tbsp olive oil
• 1 tsp honey
• salt and pepper to taste
• 1 tsp smoked paprika powder

Method

1. Slice the pointed peppers lengthwise and remove the seeds.
2. Cut the red onion into thin half rings.
3. Mix olive oil, vinegar, honey, paprika powder, salt, and pepper into a marinade.
4. Toss the pepper halves, pickles, and onion rings in the marinade. Let marinate for 20 minutes.
5. Briefly grill the peppers on a grill pan until lightly charred.
6. Mix yogurt, mayonnaise, minced garlic, lemon juice, and harissa into a spicy dip.
7. On each plate, make two rows: red peppers and pickles on one side, green peppers and pickles on the other, facing each other.
8. Place the onion rings in between as a 'tension line.' Spoon the yogurt dip as a 'referee line' in the middle.

Serving notes

• Serve cold or lukewarm for extra tension.
• Sprinkle extra harissa on the dip for more heat.
• Let guests use the dip as a 'peace zone.'