Roasted Pepper and Rosemary Pâté - recipe by Dr Joan Ransley

Published Tuesday, Aug 12 2014, 19:20 BST  |  By  |  Add comment
Are you one of the millions of people in the UK suffering from digestive problems – from bloating and constipation to indigestion and irregular bowel movements? One in four Brits suffer from such problems - but it's a subject we don't like talking about.

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.

Roasted red pepper pate



  • 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


1 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 Time

5 minutes

Cook Time

5 minutes

Nutrition Information

Serves 4 - 6

More yummy dips to make:

Avocado & Spinach Dip
Authentic Greek Tzatziki
Yummy Guacamole
Jalapeno Hummous

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