Roasted red pepper dip & green pepper flatbreads

Serves 4 (700g of dip) 4 red peppers, cored and quartered, plus extra to garnish 1 green pepper, cored and quartered 4 tbsp olive oil zest and juice of 1 lemon 1 tsp paprika 400g tin chickpeas ½ garlic clove, peeled 2 tbsp tahini 2 tbsp honey 2 tbsp white wine vinegar 300g plain flour, plus extra for dusting 100ml cold water sea salt and black pepper lemon wedges, to garnish large, flat oven tray

Preheat the oven to 200°C/180°C fan/gas mark 6. Place the peppers on the oven tray and drizzle with 1 tbsp of the olive oil. Season with sea salt and black pepper. Roast for 15-20 mins until the skins have blistered. Allow to cool.

Place the cooked red peppers only in a food processor. Add the lemon zest and juice, paprika, chickpeas, garlic, tahini, honey and white wine vinegar. Blend until smooth and transfer to a serving bowl. Chill until needed.

Clean the food processor, then blend the green pepper until a paste. Transfer the paste to a large mixing bowl.

Mix the plain flour, water and remaining olive oil into the bowl of green pepper paste. It should have a thick, dough-like consistency. Knead with one hand for 2-3 mins until the dough is smooth. On a surface lightly dusted with flour, cut the dough into 6 equal pieces. Roll out each piece to approximately a 10cm long oval shape.

Heat a griddle pan until very hot, then griddle the dough for 2-3 mins on each side until golden and cooked through. Slice the flatbreads into strips and serve with the red pepper dip, garnished with the extra red peppers and lemon wedges.