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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.