Red Capsicum, Walnut and White Bean Salsa

, from Issue #51. September, 2015
Photography by Aaron McLean.
Red Capsicum, Walnut and White Bean Salsa

If possible, try to use sherry vinegar when making the salsa as it adds a richness that really complements the smoked paprika and roasted walnuts.


2 tablespoons olive oil
½ small red onion, finely chopped
2 teaspoons smoked paprika
2 cloves garlic, crushed
1 tablespoon thyme leaves or finely chopped rosemary
½ cup walnut pieces, roasted and roughly chopped
1 large red capsicum, roasted, peeled and sliced
1 x 400 gram tin cannellini beans, drained and rinsed
2 tablespoons chopped sun-dried tomatoes
2 tablespoons sherry or red wine vinegar
sea salt and freshly ground pepper
2 tablespoons thick plain yoghurt, optional



Heat the oil in a sauté pan and cook the onion with a good pinch of salt until very soft.

Add the paprika, garlic and thyme or rosemary and cook for another 2 minutes.

Tip into a food processor, scraping in all the oil from the pan.

Set aside half of the white beans along with a couple of tablespoons each of the walnuts and capsicum for garnish.

Add all the remaining ingredients to the onions, season well and process to a coarse paste.

Transfer to a serving bowl and stir in the white beans. Spoon the yoghurt over the top along with the remaining walnuts and capsicum. Drizzle with a little olive oil and freshly ground pepper. Serve with Cauliflower Dippers and witlof. Makes about 2 cups