If possible, try to use sherry vinegar when making the salsa as it adds a richness that really complements the smoked paprika and roasted walnuts.
INGREDIENTS
2 tablespoons olive oil
½ small red onion, finely chopped
2 teaspoons smoked paprika
2 cloves garlic, crushed
1 tablespoon thyme leaves or finely chopped rosemary
½ cup walnut pieces, roasted and roughly chopped
1 large red capsicum, roasted, peeled and sliced
1 x 400 gram tin cannellini beans, drained and rinsed
2 tablespoons chopped sun-dried tomatoes
2 tablespoons sherry or red wine vinegar
sea salt and freshly ground pepper
2 tablespoons thick plain yoghurt, optional
METHOD
Heat the oil in a sauté pan and cook the onion with a good pinch of salt until very soft.
Add the paprika, garlic and thyme or rosemary and cook for another 2 minutes.
Tip into a food processor, scraping in all the oil from the pan.
Set aside half of the white beans along with a couple of tablespoons each of the walnuts and capsicum for garnish.
Add all the remaining ingredients to the onions, season well and process to a coarse paste.
Transfer to a serving bowl and stir in the white beans. Spoon the yoghurt over the top along with the remaining walnuts and capsicum. Drizzle with a little olive oil and freshly ground pepper. Serve with Cauliflower Dippers and witlof. Makes about 2 cups
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.