Name: Roasted red pepper and sunflower seed dip
Cook time: 30 min
Total time: 30 min
Ingredients: 3 red peppers, halved with seeds removed; olive oil to drizzle; 1 red chilli, coarsely chopped with seeds removed; 2 clove garlic, peeled; 1 cup toasted sunflower seeds; 1/4 cup olive oil; salt and freshly ground black pepper

Ingredients

3 red peppers, halved with seeds removed

olive oil to drizzle

1 red chilli, coarsely chopped with seeds removed

2 clove garlic, peeled

1 cup toasted sunflower seeds

1/4 cup olive oil

salt and freshly ground black pepper

Method

1.Heat oven to 200C. Place the red pepper halves into a roasting pan and drizzle with a little oil. Roast for 20 minutes or until skins blister. Remove from oven and place in a bowl, cover with plastic wrap and leave to cool – this makes the peppers sweat and their skins will peel off easily. Remove and discard skins and set peppers aside to cool.

2.Place peppers and any pan juices, chilli and garlic in the bowl of a food processor and process to combine.

3.Add sunflower seeds and olive oil and process until smooth. Season with salt and pepper to taste. This dip will last for up to a week, if covered and stored in the fridge.

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Ingredients

Method

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