Preheat the oven to 220 °C (200 °C fan). Wash, halve and deseed the peppers and place them cut side down on a baking tray.
Roast the peppers at 220 °C for 20–25 min, until the skin blisters and darkens. Then leave them to sweat briefly in a covered bowl and peel off the skin.
Put the peeled peppers in a blender with the vegan feta, walnuts, garlic, olive oil and basil.
Blend everything until creamy, leaving a little texture. Season to taste with salt, pepper and chilli flakes.
Spoon the spread into a well-washed jar and chill for at least 30 min. It keeps for a few days in the fridge.
To serve, spread it on toasted sourdough bread or offer it as a dip with raw veg and roasted vegetables.
Good to know
This spread is creamy, full of flavour and pleasantly fresh. The roasted peppers bring depth without making it heavy. Just right when you're looking for something savoury for bread or as a dip.
Swaps
Walnuts → almonds (contain vitamin E, a little milder in flavour); vegan feta → plain tofu with a little lemon juice (also provides protein, and you control the salt; contains soya); basil → parsley (also provides vitamin K, with a fresh herby character); olive oil → avocado oil (mild, mainly unsaturated fatty acids)
Allergens
Contains tree nuts (walnuts); depending on the vegan feta, it may also contain soya or other allergens. For children, leave out the chilli flakes; in pregnancy, use fresh, well-washed ingredients and keep the spread properly chilled.
