Recipes - Roast Capsicum and Saltbush Dip

Saltbush Capsicum Dip
Prep Time:
40 minutes
Cooking Time:
25 imnutes
Salt bush
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2 large
red capsicums
3/4 cup
macadamia nuts
1 clove
1/2 teaspoon
dried chilli flakes
Footeside Farm dried Saltbush
2 table spoons
lemon juice
1/4 cup
fresh parsley chopped


Preheat oven to 220°C/200°C fan-forced. Place capsicums on a large baking tray. Pierce each capsicum with a skewer. Roast for 25 minutes or until skin is blistered and blackened. Transfer to a large snap-lock bag. Seal bag. Set aside for 10 minutes or until cool enough to handle.

Peel and discard capsicum skin. Carefully open capsicums (steam will escape). Remove and discard seeds and membranes.

Process capsicum, nuts, garlic, chilli flakes, saltbush, lemon juice and parsley until combined. Season with salt and pepper. Spoon into a bowl. Cover. Refrigerate overnight for flavours to develop.

Serve with vegetables and crackers.