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Roast Capsicum Feta dip - FODMAP friendly



2 jar(s)

  • 6 pieces large red capsicums
  • 20 grams garlic infused olive oil
  • 1 piece large red chilli, Or 2 small Birdseye chill is for extra heat
  • 200 grams feta cheese
  • extra olive oil for brushing
  • 6
    Preparation 5min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

    Roast Capsicums
  1. Preheat the oven to 200 C (fan forced).

    Wash & dry capsicums. Lightly cover or spray in Olive oil

    Place capsicums on a large oven tray, skin side up. Roast in preheated oven until the skin blisters and turns black. Transfer to a snap-lock bag. Seal. Set aside for 5 minutes for capsicum to soften.

    Carefully peel and discard skins.

    Thickly slice capsicum and remove/wash away seeds

  2. TMX
  3. Place roasted capsicums, chilli, garlic infused olive oil, feta and mix for 8sec/ spd5

    If you prefer smoother texture blitz for 2sec/sp6

    Season with salt & pepper if desired


Accessories you need

  • Spatula TM31
    Spatula TM31
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  • Measuring cup
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If you prefer spicy you can add chilli before cooking. Outstanding with BBQ meat as well as cold dip. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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