Roasted Red Pepper, Rosemary and Sunflower Seed Pâté 

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.

Health Benefits –  no FODMAPs, low sugar, good source of fiber

Prep: 20 Minutes | Cooking time: 35 Minutes | Servings: 4 – 6


3 large red or orange peppers, halved and deseeded
75 g sunflower seeds
a pinch of smoked paprika
salt and pepper to taste
juice of half a lemon
1 tsp rosemary needles, chopped


  1. Preheat the oven to 200°C / Gas mark 6.
  2. Place the peppers on a lightly oiled baking tray and roast for 25 to 30 minutes until the skins begin to blister.
  3. Remove from the oven and leave to cool.
  4. Peel the skins from the peppers.
  5. Place the sunflower seeds on another baking tray and place in the hot oven for 5 minutes to toast a little.
  6. 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 100 g
Calories (kcal/KJ)123kcal199kcal
Calories per Serving


Created on 28 Aug, 2020.