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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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The Green Barbecue

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Blackened Peppers with Walnuts, Chilli and Fennel Seeds

Introduction

There’s a lovely Middle Eastern dip called muhamarra – roasted red peppers, walnuts and garlic blitzed together. This dish is a sort of deconstructed version of it, with the hot charred peppers torn into large pieces, and a moreish walnut, fennel and chilli pesto stirred through – a wonderful, filling side salad.

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Ingredients

whole mixed peppers, e.g. red, yellow, orange
For the walnut pesto:
walnuts
fennel seeds
garlic
fresh flat-leaf parsley
olive oil
chilli flakes
sea salt flakes
lemon juice, to taste

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This recipe is a preview

Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer

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From the book: The Green Barbecue

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