This Capsicum Dressing is very easy to make, freezes really well, and is delicious.
2 Red Capsicums (ribs and seeds removed)
4 Tablespoons Olive Oil
Juice From 2 large Lemons
1/2-1 Teaspoon Pepper (to taste)
1/2-1 Teaspoon Himalayan Pink Rock Salt (to taste)
1 Heaped Teaspoon Smoked Paprika
1/2 Cup of Coriander or Parsley or Baby Spinach Leaves. I use Baby Spinach Leaves.
Put all ingredients in a blender, and whiz until smooth. Note – I freeze lemons (that I’ll be juicing), and then allow them to defrost before squeezing. You will find that you get way more juice out of the lemons, with very little effort.
I decant the dressing into small containers and freeze it. Just get a container out every couple of days, and use it on your salads. It is packed full of nutrition, and not a chemical or preservative in sight.