serves
2-4
prep
5 minutes
cook
30 minutes
difficulty
Easy
serves
2-4
people
preparation
5
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 2 red capsicums, halved and deseeded
- 3 tbsp extra-virgin olive oil
- 150 g walnuts, roasted
- Bunch of coriander or parsley
- Salt and pepper to taste
Instructions
Preheat the oven to 200°C. Place the capsicums on a baking tray and drizzle the olive oil over them. Bake them at the top of the oven for 30 minutes, then chop them roughly and put them in a blender with the remaining ingredients. Add more walnuts if you want a thicker spread. Serve it with a selection of crudités such as carrot batons, celery, cauliflower florets or spiralised zucchini, or spread on healthy crackers.
Recipe from by Dr Michael Mosley with Tanya Borowski and Dr Clare Bailey. (Simon & Schuster Australia, pb, $29.99). Read more about Michael Mosley's investigation of how to eat to control cravings and boost your mood .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
