for 4 person

3	red pepper, halved lengthwise
1	garlic clove
50 g	toast bread, cut into cubes
70 g	walnut kernels
½	lemon, juice
1 tsp	salt
1 tsp	chilli flakes
2 tbsp	olive oil

How it's done

Place the peppers (cut side down) on a baking tray lined with baking paper, bake for approx. 15 mins. in the centre of an oven preheated to 230 °C until the skin is charred and starts to bubble. Remove the peppers from the oven, cover with a baking tray, leave to rest for approx. 10 mins. Carefully peel away the skin. Transfer the peppers to a measuring cup along with all the other ingredients up to and including the oil, puree.

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