A simple, nutritious spread that can be eaten as a snack with crackers or used instead of butter in sandwiches.

Roasted red pepper, rosemary and sunflower seed pâtéMethod

Preheat the oven to 200°C/Gas mark 6. Place the peppers on a lightly oiled baking tray and roast for 25 to 30 minutes until the skins begin to blister. Remove from the oven and leave to cool. Peel the skins from the peppers.

Place the sunflower seeds on another baking tray and place in the hot oven for 5 minutes to toast a little.

Place the peppers, sunflower seeds, smoked paprika, lemon juice and rosemary in a food processor and blend to a smooth purée. Taste and adjust the seasonings.

 Per Serving (62g)Per 100g
Calories123kcal199kcal
Fat9.1g14.8g
Protein4.1g6.7g
Carbohydrate6.2g10g
Sugars2.8g4.5g
Fibre2.4g3.8g
Sodium2mg4mg
FODMAPsNone
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