Total time: 35m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 269 Kcal, 5g Protein, 14g Carbohydrates, 20g Fat


  • 3 red pepper, halved lengthwise
  • 50 g toast bread, cut into cubes
  • 1 garlic clove
  • 70 g walnut kernels
  • 0.5 lemon, juice
  • 1 tsp salt
  • 1 tsp chilli flakes
  • 2 tbsp olive oil

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  • Place the peppers (cut side down) on a baking tray lined with baking paper, bake for approx. 15 mins. in the centre of an oven preheated to 230°C until the skin is charred and starts to bubble. Remove the peppers from the oven, cover with a baking tray, leave to rest for approx. 10 mins. Carefully peel away the skin. Transfer the peppers to a measuring cup along with all the other ingredients up to and including the oil, puree.
  • Tip:

    Sprinkle with finely chopped coriander.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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