ROASTED PEPPER DIP

Makes 1 cup (250ml) Prep 30 min

4 red peppers

1 packet (100g) blanched almonds,

toasted

1 clove garlic, quartered

2 tsp (10ml) ground coriander

4 tsp (20ml) lemon juice

small bunch flat-leaf parsley,

chopped

small bunch basil, chopped

salt and ground black pepper

Preheat the oven to 200°C. Place the peppers on a baking tray and pierce each one with the tip of a knife. Roast for 25 minutes or until the skin is blistered and blackened and the flesh is soft. Place the peppers in a plastic bag and allow to cool. Peel the skin from the peppers and discard. Open the peppers and remove all the pips and membranes.

Place the roasted peppers, almonds, garlic, coriander, lemon juice, parsley and basil in a food processor and process until smooth. Season with salt and pepper.

Place in a bowl and serve with crusty ciabatta.

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