This vegan recipe for Red Pepper Tapenade is inspired by my recent discoveries of
Ross Dobson's book
Market Vegetarian and the wonders of harissa. I love olive tappenade and I love red peppers, so I had high hopes for Dobson's variation when I was
reviewing the book. Add to it just a tiny drop of smoldering harrisa paste for a lovely warm hum of heat and I was in dipping heaven.
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| Red Pepper Tapenade with Harissa |
Red Pepper Tapenade with Harissa (Vegan)
1 Red Pepper
1 Garlic Clove
2 tbsp Olive Oil
a drop (literally just a touch) of harissa paste
salt and pepper to taste
- Roast pepper and garlic in oil at Gas Mark 7 for 15 mins or until the skins are black.
- Remove pepper from the oven and let cool.
- Put the pepper in the blender with a drop of harissa and a blend.
- Season to taste and serve as a dip or a spread.
Easy, delicious and the kind of thing that if you served it up at a party and told everyone you made it from scratch, they'd be well impressed.
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