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Paprika and nut spread

updated

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Ingredients for 1 servings:

  • 1 large red bell pepper(s)
  • 40 g cashew nuts, finely chopped
  • 1 small jacket potato(s), diced
  • 1 small onion(s), finely diced
  • 1 tbsp rapeseed oil
  • 1 tsp balsamic vinegar
  • Pepper, from the mill
  • Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

SiS-compatible

In a preheated oven (grill), place the halved and deseeded bell pepper skin-side up on the grill and grill until the skin is blackened. Let it cool briefly, then peel and dice. Heat the oil and sauté the diced onion until translucent. Briefly roast the nuts. Purée the diced bell pepper, potato, and the onion-nut mixture as finely as possible using a blender or hand blender. Season with pepper, salt, and balsamic vinegar. Tastes delicious on whole-grain bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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