As we are kicking off our Crete retreat this week we thought we would share a recipe inspired by what our clients will be eating in the beautiful Milia.

What is nice about this dip is that it is commonly known as a starter, a delicious one but one that is light so you will have plenty of room to eat your main meal – our Nut Koftas compliment this dip perfectly.


  • 4 large red bell peppers

  • 3 cloves garlic, unpeeled

  • 2 tablespoons olive oil

  • 1 tablespoon red wine vinegar

  • 1 tablespoon lemon juice

  • 1 tablespoon finely chopped preserved lemon rind

  • ½ teaspoon hot paprika

  • 2 tablespoons finely chopped coriander (cilantro)


Preheat oven to 220o C/425o F. Oil oven trays.

Quarter red peppers; discard seeds and membranes. Roast skin-side up, with garlic about 30 minutes or until skin blisters and blackens.

Cover peppers and garlic with plastic or paper for 5 minutes, then peel away skins.

Blend or process the peppers, garlic, oil, vinegar, juice, preserved lemon and paprika until smooth.

Stir in coriander; season to taste.