Strawberry and Roasted Red Capsicum Dip

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Strawberry and Roasted Red Capsicum Dip

Recipe By Michael Weldon

Ingredients

  •  1 red capsicum, charred

  • extra virgin olive oil

  • sea salt

  • 1 punnet strawberries, finely chopped

  • ½ bunch basil leaves, diced

  • ¼ cup Coles toasted cashew nuts, chopped

  • ¼ cup Coles ricotta cheese

  • 2 tbs Coles honey

  • 1 tbs extra virgin olive oil

  • ½ tsp black pepper

  • sliced baguettes, charred, to serve

Method

  • Char the capsicum on a BBQ until the skin is burnt and blistered all over. Remove from BBQ, place into a bowl, cover and steam for 10 minutes until the skin slightly detaches.

  • Once cooled to room temperature, scrape the charred skin off the capsicum. Remove the core and seeds. Dice the red peppers finely and add to a bowl.

  • To that bowl add the strawberries, basil, cashew nuts, ricotta cheese, honey, olive oil and black pepper. Gently mix together until combined in a chunky paste.

  • Serve with grilled slices of bread.

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