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Ingredients
- 480-500g jar roasted red peppers in brine
- 100g chopped roasted hazelnuts
- 2 garlic cloves, finely minced
- Half a slice of white bread, torn into small chunks
- 3 tbs olive oil, plus extra for drizzling
- 1 tsp chilli flakes
- Juice of half a lemon
- 1 small packet (about 30g) flat leaf parsley, finely chopped
- Maldon sea salt flakes and freshly ground black pepper
- To serve: Toasted bread or toasted mini pitta
1. Drain the roasted peppers well and then pat dry with kitchen paper to remove as much excess liquid
as possible.
2. Put the hazelnuts, garlic and peppers into a small food processor and blitz together. Add the bread, olive oil,
chilli flakes and a generous amount of salt and pepper and blitz again until smooth.
3. Decant the mixture into a bowl, add the lemon juice and parsley and mix well, then adjust the seasoning to
taste. Drizzle with olive oil and serve with some toasted bread or mini pittas.
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