That's why this week's Gut Week is aiming to help raise public awareness about digestive health and they've created brand new and delicious recipes, devised by digestive health experts to encourage the nation to get gut-friendly.
This home made roasted red pepper, rosemary and sunflower seed pâté is one of them - a simple and nutritious spread that is great for serving with crackers or using as a dip with fresh crudités.
- 3 large red or orange peppers, halved and deseeded
- 75g sunflower seeds
- A pinch of smoked paprika
- Salt and pepper to taste
- Juice of half a lemon
- 1 teaspoon rosemary needles, chopped
Method1 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.
2 Remove from the oven and leave to cool. Peel the skins from the peppers.
3 Place the sunflower seeds on another baking tray and place in the hot oven for 5 minutes to toast a little.
4 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.
Prep Time5 minutes
Cook Time5 minutes
Nutrition InformationServes 4 - 6
More yummy dips to make:
Avocado & Spinach Dip
Authentic Greek Tzatziki
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