Rye bread with roasted red pepper sauce

Ingredients

• 40 g Bell pepper
• 1 pinch Salt
• 0.05 g Black pepper, ground
• 15 g Nature yogurt
• 1/2 clove Garlics
• 3 g Fresh parsley leaves, chopped
• 1 tsp Oilve oil
• 40 g Rye bread

Method

1. Cut the peppers in half and roast them in a preheated oven at (190 °C) 375 F.
2. When the peper is brown and soft remove from the oven and peel it.
3. In a food processor blend together the pepper, spicees, olive oil and yogurt until you get a creamy consistency.
4. Serve on rye bread.