Roasted red capsicum spread

This is an adaptation of the Syrian dish – muhammara. Traditionally made with pomegranate molasses rather than balsamic vinegar. Either will be delicious.

Roasted red capsicum spread
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEEntree
TIME TO MAKE45 - 1 hour
MEAL TYPEEntree

Method

  1. Heat oven to 225°C
  2. Place capsicums in a roasting dish and roast for approximately 20 minutes, turning regularly until they have softened, and the skins are blackened
  3. Remove from oven and allow to cool until they can be handled easily
  4. Peel the skins and remove the seeds from the capsicum and place in a mortar or food processor
  5. Add remaining ingredients and work with the pestle in the mortar to get a rough texture or blend in the food processor to get a smooth paste
  6. Keep refrigerated but serve at room temperature.

Tip

This recipe goes well as a spread in a sandwich, with carrot sticks or with these dishes.

  • red capsicum
  • 2 slices 
    bread, crumbed
  • 2 tsp
    lemon juice
  • 2 tsp
    balsamic vinegar
  • 1/4 tsp
    ground cumin
  • 1/2 clove
    garlic, crushed
  • 1/2 cup
    ground almonds
  • 2 tbsp
    olive oil
  • pinch 
    salt
Per serve
  • Energy
    1117kJ
  • Total Fat
    17.2g
  • Saturated Fat
    2.2g
  • Total Carbohydrate
    22.5g
  • Sugars
    10.0g
  • Dietary Fibre
    5.0g
  • Sodium
    285mg
  • Protein
    7.1g