Roast red pepper dip with lemon and olive salsa

snack · ⏱ 80 min · 6 portions · 22.0 g carbs / portion · vegetarian · allergens: gluten, milk, tree nuts

v4 · rb0e705f985 20260727Z1751 90 ml olive oil 6 pieces garlic clove 1 piece lemon 🔥 preheat oven to 240°C 🔥 ⏱ 20 min toss red pepper, tomatoes, chilli, onion with oil, salt and pepper then roast 🔥 ⏱ 15-20 min stir and roast with garlic until softened and coloured ⏳ cool roasted vegetables until cool enough to handle 🔪 peel peppers and tomatoes and discard skins blitz roasted veg in a food processor with almonds, feta, half the toasted spices, more oil, salt and pepper until smooth ⏳ refrigerate dip to cool completely and set slightly 🍳 toast cumin seed and coriander seed, then crush in a mortar 🔪 segment and roughly chop lemon 🌀 mix lemon, olives, coriander leaf, remaining oil, and remaining ground toasted spices to make salsa 🍽 spread dip on a plate and spoon salsa into the centre Roast Red Pepper Dip 🌶️ 5 pieces red pepper 2.5 pieces tomato 1 piece red chilli 1 piece red onion salt to taste black pepper to taste 60 g blanched almond 150 g feta 1 tbsp cumin seed 1 tbsp coriander seed 50 g green olive 1½ tbsp coriander leaf half · 45 ml blanched almond, feta half remaining cumin seed, coriander seed green olive, coriander leaf remaining · 45 ml
http://flowcooking.food/en-us/recipe/692/roast-red-pepper-dip-with-lemon-and-olive-salsa/