Red pepper and rosemary spread

Red pepper and rosemary spread

By
From
The Green Kitchen
Makes
250 g
Photographer
Johanna Frenkel

When roasted, the peppers lose all their strength and acidity and take on a very round, almost smoked flavour, which pairs well with toasted sunflower seeds and a hint of cayenne. Although good on a sandwich, this spread has far more uses than that. It magically pairs with almost anything savoury that we make, so it is one of the jars in our fridge that always goes from full to empty in no time.

Ingredients

Quantity Ingredient
3 large red peppers, halved and seeded
75g sunflower seeds
pinch cayenne pepper
sea salt
1/2 lemon, juiced
2 sprigs rosemary, leaves picked

Method

  1. Preheat the oven to 200°C.
  2. Prepare the peppers, place on a baking tray and roast for about 40 minutes, or until slightly charred. Remove from the oven and leave to cool.
  3. Meanwhile, briefly toast the sunflower seeds, cayenne and salt in a frying pan. When the peppers are cold, peel the skin away. Chop them and place in a food processor or blender, add the sunflower seed, lemon juice and rosemary, and purée until smooth. Taste and adjust the seasoning if necessary. Transfer to an airtight glass jar. Keeps in the fridge for up to 2 weeks.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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