Roasted Pepper and Walnut Mediterranean Salad Dip

Ingredients:

• 5-6 large red bell peppers
• 2 heads of garlic
• 1 sweet onion
• 3/4 to 1 cup walnuts
• 1 small bunch of parsley
• 2 dates
• 1 tablespoon paprika
• 1 lemon
• Salt to taste
• Little gem lettuce leaves, cucumber slices, and tomatoes for serving

Instructions:

1. Preheat the oven to 200-220°C (400-425°F).
2. Place the bell peppers and garlic heads on a baking tray. Roast for about 40 minutes.
3. Remove from oven and let cool.
4. Meanwhile, finely chop the sweet onion.
5. Roughly chop the walnuts, parsley, and dates on a cutting board.
6. Once cooled, peel and deseed the roasted peppers, then chop finely.
7. Squeeze the roasted garlic cloves out of their skins.
8. In a bowl, combine the chopped onion, walnuts, parsley, dates, roasted garlic, paprika, juice of one lemon, and chopped roasted peppers.
9. Mix well and season with salt to taste.
10. Serve the dip in a bowl surrounded by little gem lettuce leaves, cucumber slices, and tomatoes.

To serve: Scoop a tablespoon of the roasted pepper and walnut dip onto a lettuce leaf or cucumber slice and enjoy!