Sweet taste of roasted mini peppers with the crunch of toasted walnuts.
Sides & Relish
400gm mini capsicums
1/4 cup olive oil
1/4 cup toasted walnuts, chopped
1tspn garlic powder
1tspn onion powder
Large pinch sea salt
1/4 cup parsley, chopped
Juice from half small lemon
Preheat oven to 200C
Cut peppers in half length ways and remove seeds. Place on a lined baking tray and sprinkle olive oil then with garlic and onion powder. Roast for approx 15mins turning every few minutes to make sure they don’t burn.
When cooked, remove from heat.
In a small bowl combine remaining oil, paprika, lemon juice, sea salt, chopped parsley and toasted walnuts. Add the grilled peppers and mix thoroughly.
Remove peppers and place on a serving platter and top with the rest of the oil mixture.
Serve warm or room temperature.
By: Chrissy Rob
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