Creamy Roast Capsicum, Sunflower & Feta Dip
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Loading... - layla carter
- 23 Jan 2023
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Wait until you try this gorgeous (and very moreish) dip; it’s always a hit.
A jar of roasted capsicums is handy for adding a lovely burst of summery flavour to dishes. Sometimes, I throw in a few large, whole red chillies with the capsicums when there’s 10 to 15 minutes to finish cooking and blend everything together for a delicious sauce with a kick.
INGREDIENTS
½ cup sunflower seeds
5 sweet roasted capsicums (recipe below)
100-150g creamy feta
leaves from a few sprigs of thyme
juice of 1 lemon
METHOD
Lightly toast the sunflower seeds in a dry frying pan (no oil) until starting to turn golden. Allow to cool, then place in a food processor with remaining ingredients. Blitz until smooth. Taste and season with freshly cracked pepper, more lemon juice and salt if needed.
Sweet Roasted Capsicums
Place 8-10 whole red capsicums on an oven tray and roast in a very hot oven (220-2300C) for approximately 40 minutes or until skins are blistered and blackened. Turn over once during cooking. The skins must be blistered and blackened to peel off easily; the flesh’s flavour also intensifies and sweetens. Read More…
