Blistered Bullhorn Peppers with Hot Honey
Sweet, smoky blistered peppers layered over creamy labna and finished with hot honey for the perfect balance of heat, sweetness and richness.
Ingredients
For the Bullhorn Peppers
- 3 green bullhorn peppers
- 1 tbsp olive oil
- Salt and freshly cracked black pepper
- 2 cloves garlic thinly sliced
- 1 –2 tbsp hot water for steaming
Creamy Base – Choose One
Labna
- 150 g labna
OR Whipped Tofu (dairy-free option)
- 200 g firm tofu drained
- 1 tbsp olive oil
- Juice of ½ lemon
- Salt to taste
- Blend until completely smooth and creamy. Add a splash of water if needed to loosen.
To Finish
- 1 tbsp hot honey
- for a vegan option: use chilli-infused maple syrup or agave
- Flaky sea salt
- Extra cracked black pepper
Instructions
- Slice the bullhorn peppers lengthwise and remove seeds.
- Heat a pan over medium–high heat and add olive oil.
- Place peppers cut-side down and cook undisturbed for 3–4 minutes until deeply caramelised.
- Flip and cook another 2–3 minutes until blistered.
- Season with salt and pepper, add garlic, splash in hot water, cover, and steam for 3–4 minutes until tender.
- Pipe or spoon labna or whipped tofu onto a platter in a loose zig-zag or soft wave.
- Top with warm peppers, drizzle with hot honey (or chilli maple), and finish with flaky salt.
