Red pepper and tomato dip with roasted crudites

Red pepper and tomato dip with roasted crudites

avatar Goody Kitchen

Recipe by: Goody Kitchen

  • 4 Persons
  • 1 Hour
  • Easy Recipe

Serving Size

  • Season to Taste

  • 1

    Preheat the oven to 200C. Line 2 roasting trays with baking paper. Wrap the garlic in foil and put on one tray with the

  • 2

    tomatoes and red peppers. Put the baby carrots, leeks and cauliflower florets on the other tray. Season both trays with salt and drizzle with 2 tbsp olive oil.

  • 3

    Transfer to the oven. Roast the tomatoes and peppers for 1 hour until they are charred and roast the crudite vegetables for 30-40 minutes, until caramelised and softened. Keep warm.

  • 4

    Put the tomatoes and peppers in a large bowl and cover with cling film to steam for 5 minutes. Remove the skins from the peppers and tomatoes and the seeds from the peppers. Roughly chop and transfer to a food processor. Add the remaining olive oil, toasted nuts, bread, smoked paprika, vinegar, soaked saffron and mayonnaise. Squeeze in the flesh from the roasted garlic. Blitz into a thick, creamy consistency.

  • 5

    Transfer the dip in to a serving bowl and garnish with the parsley leaves, dukkah and a drizzle of pomegranate molasses. Serve with the roasted crudites and flatbreads, if you like.