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Roasted figs peppers and raw cashews dip

Prep Time 10 minutes
Cook Time 10 minutes
Soaking time 2 hours
Author Eleni Georges

Ingredients

  • 1 cup of natural raw cashews, 140g
  • 4 medium sized figs, 200g
  • ½ tbs balsamic glaze
  • 100 g roasted peppers
  • 4 large basil leaves
  • ½ -1 tbs red wine vinegar
  • ½ tbs extra virgin olive oil
  • 1 tbs pomegranate molasses
  • ¼ tsp salt

Instructions

  1. Soak the cashews, in enough water to cover them, for 2 hours then drain. The longer you soak the cashew the smoother the paste you achieve.

  2. Preheat the oven at 180°C. Peel, halve and coat the figs with the balsamic glaze. Roast the figs in the oven for 10min and then let them cool. You may also place the figs unpeeled and then scoop out the flesh once they are cooled down.

  3. Place all the ingredients in a food processor and blitz until an even paste is formed.

  4. Store in the fridge for about 2 hours at least for the flavours to develop and serve cold.