Roasted peppers become a vibrant spread for pasta, toast or grains.
Ingredients
- 3 medium Sweet peppers
- 1 clove Garlic
- 50g Walnuts
- 40g, finely grated Vegetarian hard cheese
- 4 tbsp, or to loosen Olive oil
- 1/4 tsp Fine salt
- 1/8 tsp Black pepper
Method
- Heat the oven to 220°C (200°C fan). Halve and deseed the peppers, arrange them cut-side down on a tray and roast for 20–25 minutes until soft and the skins are blistered and charred in places.
- Transfer the hot peppers to a bowl and cover for 10 minutes. When cool enough to handle, peel away the loose skins and discard any excess liquid.
- Toast the walnuts in a dry frying pan over medium-low heat for 3–4 minutes, stirring, until fragrant. Cool briefly.
- Blend the peppers with the garlic, walnuts, vegetarian hard cheese, olive oil, salt and black pepper until smooth or slightly textured, as you prefer. Add a little more oil if needed to loosen.
- Taste and adjust the seasoning. Serve tossed through pasta or as a spread.
Allotment tip
Freeze in small portions for winter; thaw in the fridge and use promptly.