Roasted Pepper and Garlic Dressing

Roasted Pepper and Garlic Dressing

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Servings: 8
Calories: 19


  • 3 oz deseeded red pepper halved
  • 1/4 tsp rapeseed or vegetable oil
  • 2 tbsp sliced garlic
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 tsp chopped fresh rosemary
  • 3 1/2 floz water
  • 1 tsp sugar
  • 1/4 tsp smoked paprika
  • 1 tbsp white wine vinegar
  • 1 tbsp cornflour blended with a little cold water


  • Preheat the oven to 200°C/400°F/Gas Mark 6. Put the pepper on a non-stick baking tray and roast in the oven until the skin blisters. Remove from the oven, leave to cool, then peel off the skin.
  • Heat the oil in a small saucepan over a medium heat, add the garlic and cook, stirring constantly, until golden brown. Add the coriander and cumin and cook for 1 minute, stirring. Add the rosemary, water, sugar, paprika and vinegar and bring to the boil. Gradually add the cornflour, stirring constantly, and cook until thickened.
  • Add the roasted pepper. Using a handheld electric blender, blend until smooth, or use a food processor.
  • Pass through a fine sieve, cover with clingfilm to prevent a skin forming and leave to cool.
  • Keep the dressing in the fridge. Serve tossed with mixed leaves to accompany grilled chicken and fish dishes.
Calories: 19 kcal
Carbohydrates: 4 g
Protein: 1 g
Fat: 1g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 3 mg
Potassium: 52 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 368 IU
Vitamin C: 15 mg
Calcium: 15 mg
Iron: 1 mg
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