- 6 long red peppers
- 100g walnuts
- 5 garlic cloves
- 3 red chillies
- Olive oil
1. Pre heat oven to 180°.
2. Cut peppers and chillies in half and deseed.
3. Place on a baking tray and add the garlic. Drizzel with olive oil and roast in a hot oven for 20 minutes or until the peppers begin to blacken.
4. Allow to cool.
5. Add the walnuts and the juice of 1/2 a lemon before blending with a food processor.
6. Put into an ANTA bowl and serve with rye or sourdough crackers.