Giant Beans with Spinach & Peanut Eggplants with Chickpeas and Shrimp

Quinoa Dolmas with Red Pepper dip

Method

Put all the ingredients together in a mixer and mash until they are homogenous!

Try for salt and pepper.

Transfer the mixture to a glass bowl and refrigerate for 30 minutes before using.

Tip: We can store the dip in a glass jar for 5 days in the refrigerator.

Time 5'
Ingredients 6
Portions 2

Ingredients

200 gr. Red Roasted Peppers Palirria
1 tbsp. capers
1 clove garlic
2 tbsp. olive oil
2 tbsp. parsley leaves
1 tbsp. white vinegar

For serving:
1 package Dolmas Quinoa Palirria