Roast Capsicum and Walnut Dip

  • 3 large capsicums
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 2 tsp soft brown sugar
  • 1 tsp balsamic vinegar

Cut capsicums into quarters, remove seeds and membranes and grill on both sides until skin is charred and flesh softened. Set to one side in a bowl covered with glad wrap and allow to cool.

Pull off capsicum skins and discard. Process remainder of capsicums with other ingredients in a food processor until nuts are chopped into small pieces and capsicum is smooth.

Serve with crackers or use with lamb or steak

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