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Feed your appetite for cooking with Penguin’s expert authors

Feed your appetite for cooking with Penguin’s expert authors

Dinner with Rukmini

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

Blackened Peppers with Walnuts, Chilli and Fennel Seeds

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Blackened Peppers with Walnuts, Chilli and Fennel Seeds

This vegan-friendly dish of red peppers seared on the barbecue is finished with walnuts, herbs and plenty of lemon juice.
Serves 4 as a side
Total 30 min
Prep 10 min
Cook 20 min
Easy

Introduction from Rukmini Iyer

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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From the book: The Green Barbecue

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