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Roasting:

  • Red Capsicum 5 pc
  • Olive oil 30 ml
  • Onion, quarters 200 g
  • Fennel, seeds 3 g
  • Cumin, seeds 3 g
  • Garlic, whole cloves 40 g

Tomato Sauce:

Completing the Dish:

  1. Roasting:

    • Preheat the oven to 180°C. Wash and dry the capsicums. Rub with olive oil and roast in the oven with onion quarters, fennel seeds, cumin seeds and garlic.
    • Allow the garlic and onions to become golden brown before removing from the oven along with the spices.
    • The capsicums need to be nicely roasted and even a little black on the skin parts. After roasting, drop them into a mixing bowl and wrap them with clingfilm.
    • Allow the capsicums to sweat for 15 mins before removing the skins.
  2. Tomato Sauce:

    • Bring 2 L water to a simmer, add Knorr Tomato Powder to create an excellent well-balanced tomato sauce.
  3. Completing the Dish:

    • Add Knorr Vegetable Powder to 500ml simmering water.
    • Place the roasted vegetables and roasted walnuts into a blender and blend on high, add 200 ml Knorr Vegetable Powder stock and more if needed.
    • Strain the blended mixture into the tomato soup mixture.
    • Bring up to a simmer before whisking in the labneh.
    • Serve with whole wheat toasted bread and garnish with seeds.