Pepper Twists
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INGREDIENTS:
1 red pepper
Half a tin of drained chickpeas
1 tbsp tomato purée
1 sheet of puff pastry
Optional (wedge of lemon)
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METHOD:
Turn the oven to 180.
Roast the pepper for 1 hour whole.
After which, peel the pepper and remove the stalk and seeds.
Add it to a blender with the chickpeas, tomato purée and a glug of olive oil.
Blitz until smooth.
You can season with the juice of 1 wedge of lemon but it’s up to you, taste it to see what you think.
Lay the puff pastry sheet out flat.
Spread the red pepper dip over half the pastry sheet, fold over and slice into strips (see highlights).
Twist each strip and lay them on a tray lined with greaseproof.
Bake for 20 mins at 180.
Remove and that’s it!
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Serve!
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