Anchovy, Roasted Pepper and Herb Spread
Anchovies, roasted garlic and pepper, olives, and Parmesan make a savory spread brightened with parsley and lemon. Serve it chilled with cucumber or other low-carb vegetables. Anchovies and Parmesan add protein, while olives contribute fat.
Prepare the oven: set it to 200°C and line a baking tray with parchment. Arrange whole garlic heads (380 g) and bell pepper (170 g) on the tray; drizzle the garlic with olive oil (15 g). Roast for 35–40 minutes, until soft.
Cool the vegetables. Peel the garlic (200 g peeled flesh). Remove the skin, stem, and seeds from the bell pepper (80 g flesh).
Finely chop the parsley (10 g).
Grate the parmesan (60 g).
Place the anchovies (50 g), peeled garlic (200 g), roasted bell pepper (80 g), pitted black olives (50 g), and lemon juice from lemon (10 g) in a blender. Blend until smooth.
Transfer to a bowl, add the parsley and parmesan, and mix.
Season with sea salt (3 g) and pepper mix (1 g), to taste.
Chill in the refrigerator for at least 30 minutes before serving. Store covered at 4°C or below for 2–3 days.
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