It's been a while since I shared a recipe on here. I was doing a fridge cleaning last night and had a few things I needed to use up before they spoiled (red pepper, lemon, rosemary and feta) so I came up with this spread.
This week I had brunch at London Plane in Pioneer Square with my friend Sera of Maple + Mauve. Everything we ordered was so fresh and beautiful. They are so clever with their flavor combinations in that kitchen. One thing that we ordered was toast with smoked salmon, pea shoots and a sunflower seed feta spread. That feta spread was so good! So this is my take on that.
Preheat oven to 400
1 red pepper
1-2 garlic cloves depending on size (I used one large clove)
2 tbsp olive oil (plus extra for garnish)
1/2 cup sunflower seeds
1/2 cup feta cheese
1 tbsp fresh chopped rosemary (or other fresh herb of choice)
Freshly grated pepper
Salt to taste
Cover a cookie sheet with parchment paper. Chop up the red pepper and garlic and spread onto the parchment paper. Pour 1 tbsp olive oil over this then mix it all around to coat everything. Roast for 30 min.
Toast the sunflower seeds in a skillet on medium heat until you start to smell them. Careful not to burn.
Once cooled, blend sunflower seeds in a food processor then add the roasted pepper and garlic mixture, feta, lemon juice, rosemary, 1 tbsp olive oil and black pepper. Once blended taste the mixture to see if you want to add salt. Garnish with olive oil and perhaps a little more lemon juice if you are like me and always want things more tart.
This would be great on sandwiches but I've just been dipping carrots and toasted bread in it (bread recipe from My New Roots).
Hope you are having a great weekend!!