Paprika and walnut spread

Name: Paprika and walnut spread
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 red peppers; 1 Garlic clove; 1 Stalk parsley; 7-10 Tbsp Juice and peel of 1/2 organic orange; 1/2 TEASPOON Sweet peppers; 100 g Walnut kernels; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cling film

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 red peppers
1 Garlic clove
1 Stalk parsley
7-10 Tbsp Juice and peel of 1/2 organic orange
1/2 TEASPOON Sweet peppers
100 g Walnut kernels
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cling film

Directions

1
Halve the peppers, clean, wash, drain and cut them into pieces and place on a baking tray with the skin facing upwards. Peel garlic, cut into slices and also spread on the baking tray with the skin facing up.
2
Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 15-20 minutes until the skin starts to come off.
3
Take the peppers out of the oven, put them in a bowl and cover with foil. Let the peppers rest for about 15 minutes.
4
In the meantime, wash the parsley, shake dry and pluck the leaves from the stalks. Chop leaves finely.
5
Remove the peel from the peppers. Put the peppers, garlic, orange peel and juice, paprika powder, parsley, except for a little bit for garnishing, and walnut kernels in a bowl and puree. Season to taste with salt and pepper.
6
Chill the dip for about 1 hour, garnish with parsley. Roasted bread tastes good with it.