Feb 22nd 2023: Omega-3 Rich Walnuts #WELLNESSWEDNESDAY

Feb 22nd 2023:This #WellnessWednesday Master Chef @sanjeevkapoor recommends you add your ProV Walnuts as a Crunchy and Nutritious topping to your morning oats or lunchtime salad - giving them a kick of Omega-3 fats. Load up on this "Brain Food" whose nutrients help protect against inflammation. For those out there who have an affinity for Lebanese cuisine, Chef Sanjeev Kapoor brings you an easy DIY ProV Walnut muhammara dip, grab the main ingredient at provfoods.in #prov #provfoods #provnutrition #walnuts #omega3 #protein #sanjeevkapoor #nuts #healthtips #healthysnacks #healthyfoods #protein #brainfood #dryfruits

This #wellnesswednesday Master Chef Sanjeev Kapoor brings you an easy DIY ProV Walnut Muhammara dip

MUHAMMARA DIP

Ingredients

• 3 medium red capsicums
• 3 tbsps olive oil + for brushing + for drizzling
• 1 tbsp finely chopped garlic
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• ½ tsp red chilli powder
• ½ cup fresh breadcrumbs
• 2 tbsps Pro V Walnuts, toasted and chopped
• 2-3 tsps lemon juice
• Salt to taste
• Grilled pita breads to serve
• Salad to serve
• Toasted Pro V Walnuts for garnish
• Fresh coriander sprig for garnish

Method

1. Preheat the oven at 200°C.
2. Brush some olive oil on the red capsicums and place on a baking tray. Keep this in the preheated oven and roast for 30-35 minutes.
3. Bring the baking tray out of the oven. Allow to cool slightly.
4. Peel the roasted red capsicums, discard the seeds and roughly chop them. Allow to cool completely.
5. Heat olive oil in a non-stick pan. Add garlic and cumin seeds and mix well. Cook for 1-2 minutes.
6. Add onion, mix and cook till translucent. Add red chilli powder and sauté for 1 minute. Switch the heat off and allow the mixture to cool slightly.
7. Put the chopped roasted red capsicums and the sautéed onions in a blender jar. Add fresh breadcrumbs, Pro V Walnuts, lemon juice and salt and blend to a semi-fine paste.
8. Transfer the mixture into a serving bowl. Drizzle a little olive oil and garnish with toasted Pro V Walnuts and coriander sprig. Serve with grilled pita breads and salad.