Roasted red pep­per paté

Friday - - Leisure -

Cam­era Press

Prep time: 5 mins

Cook­ing time: 35 mins, plus chill­ing In­gre­di­ents 2 red pep­pers, cut into large chunks 1/2 red onion, peeled and chopped 2 tbsp olive oil 5 large fresh basil leaves, torn into 2 or 3 pieces gar­lic clove, peeled and chopped mas­car­pone cheese sun-dried tomato purée le­mon juice 1 100g 1 tsp 2 tsp Method 1. Pre­heat oven to 200°C. Place pep­pers and onion in roast­ing tin, driz­zle with oil and roast in oven for 30 min­utes, un­til pep­pers are soft. Al­low to cool for a few min­utes, then trans­fer to a food pro­ces­sor. Add basil and pulse lightly to mix. Add re­main­ing in­gre­di­ents and pulse again un­til smooth. Spoon paté into in­di­vid­ual ramekins or one large dish. Chill. Serve with toasted wal­nut or seed bread and a crisp green salad.

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(serves 4)

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