Spread with grilled peppers, garlic and pine nuts
Ingredients
- 20 g sunflower seeds
- 10 g pine nuts
- 2 bell peppers, medium-sized red
- 1 vine tomato
- 1 onion, small red
- 1 clove of garlic
- Salt, to taste
- Sugar, optional
- 1 tbsp balsamic vinegar
- 1 tablespoon oil
Utensils
- food processor
- knife
- pan
Instructions
- Grind the sunflower and pine nuts in a mortar or in a food processor.
- Wash the peppers, cut into pieces and grill in the oven at 200 degrees for about 10 minutes.
- Add the garlic and tomato and bake for a further 10 minutes .
- Dice the onion finely and sauté in a pan with oil until translucent.
- Pure the paprika with tomato, garlic, onion and sunflower and pine nuts until creamy. Season with salt and sugar and
- Stir in the balsamic vinegar with oil.
- Pour the paprika spread into 1-2 screw-top jars and leave to cool.
- Serve the spread on slices of bread and enjoy.
