Original name: Biberli Tarator
2 small red bell peppers (or 1 big red bell pepper)
2 carrots, grated
50 ml olive oil
50 gr walnuts cut in small pieces
350 gr greek yogurt
2 cloves of garlic, minced
½ teaspoon of salt
Roast whole bell peppers directly inside the until the skin is burned and they get soft. Take them on a plate and cover with stretch film (pellicola) for 5 minutes. Get out and peel them off and cut in very small pieces, squeeze well so that no liquid of peppers remains. Sautè the grated carrots with olive oil in a pan for about 5-10 minutes until they get soft.
Take the prepared bell peppers and carrots, walnuts, yogurt, garlic and salt, mix all in a bowl and refrigerate before serving.