• First step is to roast peppers and garlic bulb.

  For the peppers, you can do it two ways:

  1- Over a flame, char all sides and wrap in foil. Once cooled down peel the skin.

  2- Heat the oven to 220c. Place your peppers on a tray lined with parchment paper. Every now and then turn the peppers, once the skin is shrivelled take out the oven. Allow to cool and then peel.
• For the garlic bulbs - slice off the top and drizzle in one tbsp of oil into the bulb. Cover in foil leaving the top exposed. Place in a oven heated at 180c. It'll take around 20 to 30 minutes, remove once the top are golden brown.
• Once everything has cooled. In a blender/food processor, mix the roasted peppers, sundried tomatoes, roasted garlic, tomato paste and yoghurt until smooth.
• Now blend in the feta until smooth.

Drizzle

• Heat a small shallow pan on a medium heat.
• Add the pine nuts and roast slightly.
• Once roasted, add the oil. Once heated add the chilli flakes and allow to cook slightly. Make sure the oil isn't too hot otherwise the chilli flakes will burn.
• Now pour in your honey and mix in with everything.

Assemble

• Spread on a plate and drizzle over the spicy honey with pine nuts.
• Sprinkle over the parsley and more chilli flakes if you'd like the extra heat.