Paprika cream with harissa

Ingredients for 4 servings:

• 3 red bell peppers
• 100 g walnuts
• 2 garlic cloves
• 1 tsp harissa from the jar
• 2 slices of crispbread (rye crispbread)
• salt and pepper
• 1 sprig of parsley for garnishing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Spread or cold starter

Finely purée the unpeeled bell peppers, nuts, and bread in a blender. You can toast the nuts and bread in a pan beforehand. However, you’ll need to stir constantly, as they burn easily. Roughly chop the garlic and crush it with the salt. Then add it to the mixture along with the harissa, purée briefly again, and garnish with the parsley. If you like, you can use pine nuts or sunflower seeds instead of the walnuts. Of course, you can also make your own harissa. It follows the principles of Metabolic Balance.