Ingredients
| 2 red capsicums, charred and fermented in a salt brine (1 tablespoon salt to 1 cup water) for 5-10 days | |
| 2 red chillies, roughly chopped | |
| 80g toasted walnuts | |
| 2 tablespoons rice wine vinegar | |
| ¼ cup extra virgin olive oil | |
| 30g parmesan or other hard cheese |
If you’re not in the mood to ferment the capsicums you can just use them roasted or charred.
Instructions
| 1. | Stir through scrambled eggs and omelettes |
| 2. | Toss with parboiled potatoes before roasting |
| 3. | Underneath a grilled and sliced shoulder of lamb |
Food styling, recipes and photography Will Bowman & Jane Lyons
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