Roasted red pepper and sunflower seed dip
- Heat oven to 200 degC. Place the halved with seeds removed red pepper into a roasting pan and drizzle with a little oil. Roast for 20 minutes or until skins blister. Remove from oven and place in a bowl, cover with plastic wrap and leave to cool - this makes the peppers sweat and their skins will peel off easily. Remove and discard skins and set peppers aside to cool.
- Place peppers and any pan juices, coarsely chopped with seeds removed chilli and peeled garlic cloves in the bowl of a food processor and process to combine.
- Add sunflower seeds and olive oil and process until smooth. Season with salt and pepper to taste. This dip will last for up to a week, if covered and stored in the fridge.