Roasted red capsicum spread

Method

1. Heat oven to 225°C
2. Place capsicums in a roasting dish and roast for approximately 20 minutes, turning regularly until they have softened, and the skins are blackened
3. Remove from oven and allow to cool until they can be handled easily
4. Peel the skins and remove the seeds from the capsicum and place in a mortar or food processor
5. Add remaining ingredients and work with the pestle in the mortar to get a rough texture or blend in the food processor to get a smooth paste
6. Keep refrigerated but serve at room temperature.

Tip

This recipe goes well as a spread in a sandwich, with carrot sticks or with these dishes.

• Grilled beef kofta