Walnut and red capsicum dip

A great way to eat a rainbow - The more different plants you eat, the more diverse your biome, and the healthier your digestion.

Credit: Simon & Schuster

• serves

  2

• prep

  5 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 2 red capsicums, halved and deseeded
• 3 tbsp extra-virgin olive oil
• 150 g walnuts, roasted
• Bunch of coriander or parsley
• Salt and pepper to taste

Instructions

Preheat the oven to 200°C. Place the capsicums on a bak­ing tray and drizzle the olive oil over them. Bake them at the top of the oven for 30 minutes, then chop them rough­ly and put them in a blender with the remaining ingredi­ents. Add more walnuts if you want a thicker spread. Serve it with a selection of crudités such as carrot batons, celery, cauliflower florets or spiralised zucchini, or spread on healthy crackers.

Recipe from The Clever Guts Diet by Dr Michael Mosley with Tanya Borowski and Dr Clare Bailey. (Simon & Schuster Australia, pb, $29.99).  Read more about Michael Mosley's investigation of how to eat to control cravings and boost your mood here. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.