- Halve both capsicums and remove seeds. Then place in a baking tray with peeled garlic clove and drizzle in olive oil. Bake at 180°C for 20 minutes or until capsicum is browned. Set aside and cool for 10 minutes before removing skin.
- Combine roasted capsicums and garlic, smoked paprika, cayenne pepper, Rokeby Farms Natural Quark Yoghurt and spring onion in a food processor and process until smooth. Salt to taste. Sprinkle with smoked paprika.
- Serve with seasonal roasted vegetables, olives, cheese, nuts and anything else that takes your fancy. Enjoy!