Whizz Together

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.

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Ideas for Serving

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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