Capsicum and Walnut Puree
INGREDIENTS
4 large red capsicums
3 cloves garlic, finely chopped
75 grams walnuts, toasted and finely chopped
75 grams fresh white breadcrumbs
2 teaspoons sugar
2 teaspoons ground cumin
1 teaspoon chilli flakes
1 teaspoon salt
juice of 2 lemons
125 mls olive oil
METHOD
Preheat the oven to 250°C Put the capsicums on an oven tray, place in the oven and roast until
soft. Remove, leave to cool, then scrape out the seeds, peel and slice. Put the capsicums, garlic, walnuts, breadcrumbs, sugar, cumin, chilli flakes and lemon juice in a food processor. Blend to a smooth
purée.
With the machine running, slowly drizzle in the oil. Thin with a little water if the purée is too thick. Serve with crusty bread for dipping
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!