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
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!