- Serves4
- CourseSide
- Prepare20 mins
- Cook30 mins
- Total time50 mins
- Plussoaking
Ingredients
- 150g cashew nuts
- 2 x 180g packs Red Romano Peppers, halved lengthways, stalks removed, then cut in ½ widthways
- 70ml olive oil, plus extra for drizzling
- 1 tsp fine salt
- 2 clove/s garlic, peeled
- 1 tsp ground cumin
- 1 tsp pul biber (or ½ tsp chilli flakes), plus extra to serve
- 1 unwaxed lemon, zest and 3 tbsp juice
- 25g pack coriander, leaves and stalks roughly chopped (reserve a few leaves to serve)
Method
Bring a kettle of water to the boil. Put the cashews in a heatproof bowl, cover with just-boiled water and set aside to soak for about 2 hours.
Meanwhile, preheat the oven to 240°C, gas mark 9. Mix the peppers with 2 tsp oil (10ml) and ¼ tsp salt, then spread out on a parchment-lined baking tray. Roast for 15 minutes, stir in the garlic cloves, then roast for another 15 minutes until the peppers are soft and becoming dark and the garlic is golden-brown. Leave to cool completely.
Drain the cashews and put them in a food processor with the roasted peppers and garlic, remaining 3⁄4 tsp salt, remaining 60ml oil, the cumin, pul biber (or chilli flakes), lemon zest and juice, and coriander. Season with black pepper and whizz until smooth, then spoon into a wide, shallow bowl. Scatter over the reserved coriander, extra pul biber (or chilli flakes) and a final drizzle of oil.
And to drink...
Mirabeau en Provence Classic Rosé, France. This Silver winner at the Decanter 2024 awards is full of berry flavours and works a treat with the dip.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,708kJ/ 413kcals |
|---|---|
Fat | 36g |
Saturated Fat | 6.5g |
Carbohydrates | 11g |
Sugars | 5.6g |
Fibre | 3.3g |
Protein | 9.1g |
Salt | 1.3g |