Roasted pepper and sunflower seed dip with celery

Ingredients

For 1 serving

• Bell peppers150 g
• Sunflower seeds15 g
• Paprika1 pinch
• Garlic1 clove
• Lemon juiceto taste
• Celery100 g
• Saltto taste

Contains: celery,

In season: July – September

Method

1. Heat the oven to 220 °C (conventional). Wash and dry the pepper and put it whole on a lined baking tray.
2. Roast it for 25 minutes, turning halfway, until the skin is blackened in patches and blistered.
3. Put it straight into a bowl covered with a plate for 10 minutes: the steam loosens the skin. Then peel it and remove the stalk and seeds.
4. Meanwhile toast the sunflower seeds in a dry frying pan over a medium heat for 3 minutes, stirring, until golden; wash the celery, pull off the tough strings and cut it into sticks.
5. Blend the pepper with the seeds, the peeled garlic, paprika, lemon juice and a pinch of salt until smooth, and serve with the celery.