Continuing my current theme of homemade, whole foods sauces (without all the added salt, sugar and preservatives), on the weekend I made my very own ‘spread’.
This is so lovely, fresh and nutritious… and all whole foods (apart from a pinch of sea salt to bring out the flavour).
Try this as a dip, on steak, salmon or spread on toast and topped with feta or goats cheese. I think it is a real winner!
Makes approx. 250g (1 cup)
- 3 large red capsicums, halved and seeded
- 2/3 cup sunflower seeds
- a pinch of cayenne
- sea salt
- juice of ½ a large lemon (or more to taste)
- 2 sprigs of rosemary, leaves picked.
Prepare the capsicum, place on a baking tray and roast at 200 degrees C for approx. 40 mins, or until slightly charred.
Remove from the oven and allow to cool
Briefly toast sunflower seeds, cayenne and pinch of sea salt in the fry pan on a low heat.
When the capsicum is cooled, peel back the skin, chop the flesh and add place in a food processor or blender, add the sunflower seeds, lemon juice and rosemary and blend until smooth.
Will keep in an airtight container in the fridge for up to two weeks.1