recipeName: red pepper and feta dip
ingredients: 400g tin cannellini beans, drained and rinsed ½ x 460g jar roasted red peppers, drained 1 tablespoon lemon juice 1 small garlic clove 2 tablespoons olive oil, plus extra to drizzle 1 tablespoon coriander seeds 30g feta cheese, crumbled
steps: blitz the cannellini beans, roasted peppers, lemon juice, garlic and olive oil in a food processor until smooth. season and set aside. heat a small frying pan over a high heat and dry fry the coriander seeds for 2-3 mins until fragrant, shaking the pan regularly, then lightly crush in a pestle and mortar or in a small bowl with the end of a rolling pin. transfer the dip to a bowl and garnish with the feta, toasted coriander seeds and a drizzle of oil. the dip will keep, covered, in the fridge for 3 days.
NER: tin cannellini beans red peppers lemon juice garlic olive oil extra coriander seeds feta cheese