featured flavour
chive & onion snack pack
fresh dip
fresh dip
grab it in:
200g tub and snack pack 50g x 2
dip into a store near you
flame roasted capsicums
vegetarian
sweet, smoky capsicums soaked in sherry vinegar, piled onto a thick swipe of chive and onion dip. scattered with smoked almonds — silky, tangy, and impossible to stop at one spoonful.
prep time
0
min
cook time
0
min
number of serves
4
what you’ll need
- 4 medium capsicums
- 200 ml extra virgin olive oil
- 50 ml sherry vinegar
- ½ teaspoon Aleppo pepper flakes
- Salt flakes, to season
- Freshly ground black pepper, to season
- 1 tablespoon chopped chives
- 200g NUFFIN chive and onion dip
- 2 tablespoons finely shaved smoked almonds
let’s get into it
Char and Steam
Place the capsicums directly over a gas flame or on the BBQ, turning regularly until the skins are completely blackened and blistered.
Transfer the capsicums to a bowl, cover with cling film, then set aside to steam and sweat.
Marinate
In a large bowl, combine the olive oil, sherry vinegar, Aleppo pepper, a pinch of salt and pepper, and half of the chopped chives. Whisk to combine.
Once the capsicums are cool enough to handle, peel away the charred skin. Remove the stems and seeds, then tear the flesh into pieces and add it to the marinade.
Toss gently to coat and marinate for at least 30 minutes to absorb the flavours.
Spread and Serve
To serve, generously spread the chive and onion dip onto a serving plate.
Drape the marinated capsicums over the top and spoon over any remaining marinade.
Finish with the smoked almonds and the remaining chopped chives.
