Roasted red pepper, rosemary and sunflower seed pâté

A simple, nutritious spread that can be eaten as a snack with crackers or used instead of butter in sandwiches.

Method

Preheat the oven to 200°C/Gas mark 6. Place the peppers on a lightly oiled baking tray and roast for 25 to 30 minutes until the skins begin to blister. Remove from the oven and leave to cool. Peel the skins from the peppers.

Place the sunflower seeds on another baking tray and place in the hot oven for 5 minutes to toast a little.

Place the peppers, sunflower seeds, smoked paprika, lemon juice and rosemary in a food processor and blend to a smooth purée. Taste and adjust the seasonings.