Fruit Thyme

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Capsicum Romesco Dip

By David and Lucy Nield 

Ingredients
1 𝙧𝙚𝙙 𝙘𝙖𝙥𝙨𝙞𝙘𝙪𝙢
1/4 cup of walnuts
Olive oil for drizzling (2tsp)
Juice of half a 𝙡𝙚𝙢𝙤𝙣
1tbsp chopped 𝙗𝙖𝙨𝙞𝙡
2tbsp chopped 𝙥𝙖𝙧𝙨𝙡𝙚𝙮
2tsp salt
50ml olive oil or half garlic oil/half olive oil

Method
Place capsicum on a baking tray and drizzle with olive oil
Bake at 250deg for 30min so it blisters
Using tongs place capsicum in bowl and cover so airtight (gladwrap or tight lid) for 30min
Remove the skin from the capsicum using your fingers (don’t wash it or you will lose the flavour)
Place capsicum and all remaining ingredients in a food processor and blitz until smooth.
Use as a dip, spread for sandwiches or dressing for salad or even roast potatoes
Can be kept for 1 week in airtight container

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