Roasted red capsicum spread

This is our version of Muhammara, a popular Syrian dish; in place of traditional pomegranate molasses we have used balsamic vinegar and a little sugar to create  the sweet and sour effect.

Roasted red capsicum spread

Ingredients

Serves 4

4 red capsicums
2 slices bread, crumbled
2 tsp lemon juice
2 tsp balsamic vinegar
¼ tsp ground cumin
½ clove garlic, crushed
½ cup ground almonds
2 Tbsp olive oil
pinch salt

Method

Preheat oven to 225°C.
Place capsicums in a roasting dish, then in oven and cook for about 20 minutes, turning regularly until capsicums are soft and skins are black.
Remove capsicums from oven and cool so they can be handled easily, remove core, seeds and skin and discard.
Place capsicum flesh in a food processor.
Add bread, lemon juice, balsamic vinegar, cumin, garlic, almonds, oil and salt and blend until smooth.
Transfer to a bowl, cover and store in the refrigerator. Remove from refrigerator and bring to room temperature before serving.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1117kj
Protein 7.1g
Total fat 17.2g
- saturated fat 2.2g
Carbohydrates 22.5g
- sugars 10g
Fibre 5g
Sodium 285mg

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