Roasted Red Pepper, Rosemary and Sunflower Seed Pâté

A simple, nutritious spread that can be eaten as a snack with crackers or used instead of butter in sandwiches.

Serves 4-6


Ingredients

·        3 large red or orange peppers, halved and deseeded

·         75g sunflower seeds

·         a pinch of smoked  paprika

·         salt and pepper to taste

·         juice of half a lemon

·         1 tsp rosemary needles, chopped 

Method   

Preheat the oven to 200°C / Gas mark 6.

Place the peppers on a lightly oiled baking tray and roast for 25 to 30 minutes until the skins begin to blister. Remove from the oven and leave to cool. Peel the skins from the peppers.

Place the sunflower seeds on another baking tray and place in the hot oven for 5 minutes to toast a little.

 

Place the peppers, sunflower seeds, smoked paprika, lemon juice and rosemary in a food processor and blend to a smooth purée. Taste and adjust the seasonings. 

 

 

 

Per portion (62g)

(based on 4 people)

Per 100g

Calories

123kcal

199kcal

Fat

9.1g

14.8g

Protein

4.1g

6.7g

Carbohydrate

6.2g

10g

Sugars

2.8g

4.5g

Fibre

2.4g

3.8g

Sodium

2mg

4mg

FODMAPs

None

 

 

Tags: Starters

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