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 suger, good source of fiber

 

Preparation Time	20 minutes
Cooking Time	35 minutes
Servings	4 - 6

Ingredients

• 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 

Method   

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	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