Red pepper goji berry compote
- 1 tbsp extra virgin olive oil
- 2 tbsp shallots
- 1/2 cup red peppers, diced small
- Pinch red pepper flakes
- 1 cup fresh or frozen goji berries
- 2 tbsp white wine
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1/2 tsp sea salt
- Heat Small sauce pan over low heat.
- Add olive oil and shallots and sweat until translucent.
- Add red peppers, goji, pepper flakes and sauté for 2 minutes.
- Add remaining ingredients, and simmer for 10 minutes.
- Puree.
Hummus
- 1 x 400 ml can chickpeas
- 1 tbsp lemon juice
- 1 tsp garlic, finely minced
- 2 tbsp red pepper goji compote
- 1 tsp salt
- 1/2 tsp black pepper
- Combine all ingredients in a blender and blend until smooth.
- Adjust seasoning if necessary by adding more lemon and / or salt.
- Serve with crudités, warm pita, crumbled feta, olives, fresh gojis and/ or extra compote.