Roasted red pepper, rosemary and sunflower seed pâté: Guest Post by Love Your Gut

Hey guys! Good news, the kitchen looks like it’s going to be ready to cook with any day now, and I have a really nice recipe lined up for when it is, so that’s exciting. Until then, the lovely people working on the Love Your Gut campaign have sent me a delicious recipe to share with you, which I hope you enjoy!

Some more good news, I got a job in Waterstones! I’m really happy, and having worked two shifts now, I can say that it’s such a lovely place to work, and perfect for me as I am a complete literature nerd. So watch this space, I may have some book reviews coming soon :)

Anyway, without further ado, here is Love Your Gut’s Guest recipe!

Roasted red pepper, rosemary and sunflower seed pâté

“A report recently conducted by Love Your Gut, a campaign aimed at raising awareness of digestive health, revealed that over ¼ of the UK population has been affected by long-standing gut disorders, with a worrying amount of Brits not aware that their lifestyle choices could be having an effect on their gut health. To mark Gut Week 2014, digestive health experts at Love Your Gut have released a collection of specially formulated vegan gut friendly recipes, all based on ingredients that can be tolerated by sensitive guts. They include a fruity oat porridge with toasted seeds, pineapple, lime and red pepper relish, chia with maple syrup coated pecans and red pepper and rosemary pâté, which is featured below. The pâté is a simple, nutritious spread that can be eaten as a snack with crackers or used instead of butter in sandwiches.”

Red Pepper Pate

Red Pepper Pate


3 large red or orange peppers, halved and deseeded

75g of sunflower seeds

A pinch of smoked  paprika

Salt and pepper to taste

The juice of half a lemon

1 teaspoon of rosemary needles, chopped


  1. Preheat the oven to 200°C/Gas mark 6. Place the peppers on a lightly oiled baking tray and roast for 25 to 30 minutes until the skins begin to blister.
  2. Remove from the oven and leave to cool. Peel the skins from the peppers.
  3. Place the sunflower seeds on another baking tray and place in the hot oven for 5 minutes to toast a little.
  4. Place the peppers, sunflower seeds, smoked paprika, lemon juice and rosemary in a food processor and blend to a smooth purée. Taste and adjust the seasonings.

Serves 4-6

For more information visit the Love Your Gut website and download a Gut Week pack:




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