Roasted Red Pepper and Walnut Ajvar

A vibrant Balkan-inspired spread blending smoky roasted red peppers with toasted walnuts for a rich texture. Served alongside crisp cucumber slices and hearty whole-grain rye crisps, it's a refreshing and wholesome appetizer.

Steps

1. Preheat the oven to 220°C (430°F). 2. Roast the red bell pepper on a baking tray for 20-25 minutes until the skin is charred and blistered. 3. Place the roasted pepper in a covered bowl or sealed plastic bag to steam for 10 minutes, then peel off the skin and remove seeds. 4. Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant; set aside to cool. 5. In a food processor, combine peeled red pepper, toasted walnuts, garlic, olive oil, smoked paprika, salt, and pepper. 6. Blend until smooth but still slightly textured. 7. Transfer ajvar to a serving bowl and serve with cucumber slices and rye crisps.

1 large red bell pepper 30g walnuts 1 small garlic clove 1 tsp olive oil 1/2 tsp smoked paprika Salt to taste Freshly ground black pepper to taste 4 cucumber slices 6 whole-grain rye crisps