Roast capsicum and black olive sauce

Roast capsicum and black olive sauce

By
From
Feel Good Food
Makes
1 cup
Photographer
Chris Chen

This sauce adds flavour and excitement to your meals – serve it over any grain or noodle dish, add a dollop to a bean soup or polenta or simply spread onto a slice of crusty bread. It tastes great slightly warmed or can be served cold. Refrigerate for up to three days.

Ingredients

Quantity Ingredient
1 red capsicum
10 pitted black olives, roughly chopped
1 garlic clove, crushed
2 tablespoons basil leaves, roughly chopped
30g ground almonds or breadcrumbs
1/2 small hot chilli, seeds removed and chopped, (optional)
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
sea salt and freshly ground black pepper

Method

  1. Preheat the oven to 200°C. Roast the capsicum for 15 minutes, or until the skin is blackened. Remove from the oven and place in a plastic bag. Leave to cool for 20 minutes, then remove the skin and seeds. Drain for 5 minutes, then chop the flesh and place in a food processor with the remaining ingredients. Process to create a smooth purée. Gently reheat in a clean saucepan if serving warm.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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