Capsicum and Walnut Dip
| - Preparation Time: |
10 minutes |
- Per Serve: |
480 Kilojoules (120 calories). Protein 2g. Total Fat 11g. Saturated Fat 1g. Carbohydrate 2g.
Total Sugars 2g.
Sodium 290mg.
Potassium 100mg.
Calcium 8mg. Iron 0.3mg.
Fibre 1g. |
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Ingredients:
- 2 red capsicums
- 2 teaspoons oil
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- ¼ teaspoon driedchilli flakes
- ½ cup walnuts
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- ¾ teaspoon salt
Instructions:
1. Place whole capsicums in a hot oven, 2000C
and roast until well charred. Remove from oven
and place in a paper bag to cool. Remove skin
and seeds.
2. Heat oil in a frypan and saute onion and garlic
until soft. Add chilli.
3. Place walnuts in a food processor and process
until fine. Add onion mixture and remaining
ingredients. Process until smooth.
4. Serve dip with wholegrain crackers or
chopped fresh vegetables.
For further information on healthy eating, please contact Sanitarium Nutrition Service
Australia:
Locked Bag 7,
Central Coast Mail Centre, NSW 2252
Phone: 1800 673 392 |
New Zealand:
Private Bag 92127,
Auckland, New Zealand
Phone: 0800 100 257
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