Tender roasted mini peppers make little cups for creamy labneh with lemon and dill. Chopped walnuts and a little chili oil add crunch and warmth to every bite.
This starter is all about the contrast between sweet, tender roasted peppers and fresh, creamy labneh. Halving and roasting the mini peppers gives them dark spots and makes them soft enough to fill while they still hold their shape. The labneh, by contrast, stays cool and firm. Lemon and dill keep the filling bright, while the walnuts and chili oil add a dry crunch and gentle heat, respectively.
Mini peppers are generally available year-round. In the warmer months, field-grown peppers are often plentiful, but for this dish it’s most important that the peppers are roughly the same size so they cook evenly. Place the halves cut-side up on a baking sheet and give them room: when packed too close together, they’re more likely to steam than roast. A hot oven helps the edges brown before the peppers become too soft.
Labneh is strained yogurt with a thick, spreadable texture. It holds the filling in place and doesn’t run out of the peppers easily. Full-fat labneh is best. If it’s hard to find, you can use thick Greek yogurt; it’s usually a little looser, so add the lemon gradually and keep the filling firm. Regular yogurt is less suitable because it contains too much moisture. Taste the labneh after mixing: the lemon should taste fresh, but not overpower the sweetness of the peppers.
Briefly toast the walnuts in a dry frying pan if you want to bring out their flavor; let them cool before chopping. This is optional, but it helps the nuts stay crunchy against the soft filling. Chili oil varies in heat, so start with a small amount and serve extra at the table if you like. For a milder version, leave out the oil. You can replace the dill with finely chopped mint or parsley, though each gives a different kind of freshness.
Serve the peppers lukewarm, shortly after they come out of the oven and have been filled. They work well as a starter with flatbread, olives, or other small dishes to share. You can mix the labneh ahead of time and keep it covered in the fridge; it’s best to fill the peppers just before serving so the walnuts stay crunchy. Refrigerate leftovers promptly in a sealed container and eat them within two days. The peppers will soften in storage and can be eaten cold or gently reheated.
Preheat the oven to 220 °C (fan 200 °C). Line a baking sheet with parchment paper.
Halve the mini peppers lengthwise and remove the seeds and membranes. Toss them on the baking sheet with the olive oil and salt. Arrange them cut-side up and roast for 15–20 minutes, until tender with dark spots.
Meanwhile, stir the labneh until smooth with the lemon zest and juice. Stir in the finely chopped dill.
Let the peppers cool for 5 minutes. Spoon the lemon labneh over the halves.
Sprinkle with the chopped walnuts and drizzle with the chili oil. Serve lukewarm.
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