Salt Cod & Red Capsicum Dip

Preheat the oven to 200°C. Slice the tops off the capsicums, and remove the seeds and membrane. Put a garlic clove and half of the chopped red onion in the cavity of each pepper. Sit the capsicums on an oven tray lined with baking parchment. Drizzle with 1 tablespoon of the olive oil, and season with salt and black pepper. Roast in the oven for about 1 hour. Remove from the oven, and set aside to cool.

While the capsicums are roasting, heat the remaining 3 tablespoons of olive oil in a heavy frying pan over a low heat. Add the remaining onion, and sweat for about 5 minutes until soft. Tip in the chopped tomatoes, including any juices, and cook for a further 10 minutes, stirring from time to time. Season with salt and black pepper.

Meanwhile, slice the skin off the salt cod, and flake the flesh into chunks. Add to the tomato sauce after the 10 minutes cooking time, and cook gently for a further 10 minutes. Set aside to cool.

Put the cooled capsicums (with garlic and onion) in a blender or food processor with the cooled tomato and cod mixture. Purée until smooth. Transfer to a serving bowl, and season with salt and black pepper. Add the herbs and lemon juice, and stir to blend well. Serve with crostini, broken pieces of toasted bread, or grilled Turkish bread.