Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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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.
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 |
Preview
This recipe is a preview
Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
