- 1 red capsicum
- 150g feta
- ½ cup cashews
- 3 tbsp olive oil
- Cover the cashews with boiling water and allow them to sit for 15 minutes to soften.
- Cut the capsicum and remove the stem and seeds, and roast in the oven on 200°C for 30 minutes or until the skin is blackened slightly.
- Drain the cashews and add them to a blender with the roasted capsicum, feta and olive oil. Blend until smooth, adding more oil or a splash of water if needed to reach your desired consistency.
- Add salt and pepper to taste, and serve with your favourite veggie sticks or crackers.