Roasted red capsicum spread
This is our version of Muhammara, a popular Syrian dish.
Ingredients
Serves 4
4 red capsicums
2 slices bread, crumbled
2 tsp lemon juice
2 tsp balsamic vinegar
¼ tsp ground cumin
½ clove garlic, crushed
½ cup ground almonds
2 Tbsp olive oil
pinch salt
Method
Preheat oven to 225°C.
Place capsicums in a roasting dish, then in oven and cook for about 20 minutes, turning regularly until capsicums are soft and skins are black.
Remove capsicums from oven and cool so they can be handled easily, remove core, seeds and skin and discard.
Place capsicum flesh in a food processor.
Add bread, lemon juice, balsamic vinegar, cumin, garlic, almonds, oil and salt and blend until smooth.
Transfer to a bowl, cover and store in the refrigerator. Remove from refrigerator and bring to room temperature before serving.