For the dip

  • 2 large red peppers
  • 50g fresh breadcrumbs
  • 2 tbsp pomegranate molasses
  • ½ tsp cumin
  • ½ tsp ancho chilli flakes
  • 1 small garlic clove, peeled
  • 75g walnuts, roughly chopped
  • 2 tbsp olive oil

For the green bean chips

  • 2 eggs, lightly beaten
  • 3 tbsp ground almonds
  • 3 tbsp grated parmesan
  • 75g fresh breadcrumbs
  • 150g dwarf green beans


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Place the peppers on a baking tray and roast for 30-35 minutes until blackened all over. Remove from the oven and place carefully into a plastic food bag and allow to cool. Once cool enough to touch, remove the skin, stalk and seeds then discard.

  2. 2

    Combine the peppers with the breadcrumbs, molasses, cumin, chilli flakes, garlic, walnuts and olive oil in a food processor. Pulse until puréed but with a slightly chunky texture. Set aside.

  3. 3

    Pour the beaten egg in a shallow dish, and mix together the almonds, parmesan and breadcrumbs in another with some seasoning. Dip the beans in the beaten egg, then in the dry ingredients, making sure they are coated well. Place on a lined baking tray and bake in the oven for 15-18 minutes, until golden crown and crisp. Serve the green beans alongside the dip.

Nutritional Details

Each serving provides
  • Energy 1763kj 421kcal 21%
  • Fat 25.7g 37%
  • Saturates 3.7g 19%
  • Sugars 14.0g 16%
  • Salt 0.47g 8%

% of the Reference Intakes

Typical values per 100g: Energy 929kj/222kcal

Each serving provides

29.8g carbohydrate 6.4g fibre 14.1g protein

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