• 6 long red peppers
  • 100g walnuts
  • 5 garlic cloves
  • 3 red chillies
  • Olive oil
  • Lemon 
  • Salt and freshly ground pepper

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.

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