Halve peppers, depip and place on a baking tray.
Grill until skin begins to blister and blacken.
Remove from oven, and place in a plastic bag for 15 minutes to help loosen the skin.
When cool, peel away charred skin, roughly chop flesh and drain in a sieve for 15 to 20 minutes.
Whizz tomatoes in a blender until roughly chopped, then add garlic, chilli paste, vinegar and Italian parsley.
Blend until smooth.
Add peppers, cottage cheese and lemon juice and blend again.
Adjust seasoning to taste and refrigerate until needed.
Note: this can all be done by hand - the result will be slightly chunkier.
Values per portion: 65 ml
Energy 283 kJ; Carbohydrates 8g; Protein 5g; Fat 0,8g.