Main ingredients Red capsicums, Extra virgin olive oil, Sundried tomatoes, Garlic, Salt, Black pepper powder, Pinenuts, Fresh thyme sprigs, Parmesan cheese powder Cuisine Fusion Course Sauces and stock Prep time 15-20 minutes Cook time 30-35 minutes Serve 4 Taste Savoury Level of cooking Easy Others Vegetarian Ingredients 2 medium red capsicums (bell pepper) 2 tablespoons extra virgin olive oil + for drizzling + for garnish 2-3 sun dried tomatoes 3-4 garlic cloves Salt to taste Black pepper powder to taste 1 tablespoon pinenuts + to garnish 1-2 fresh thyme sprigs + for garnish 1½ tablespoons parmesan cheese powder Method Preheat oven to 200º C. Drizzle some olive oil over the red capsicums and apply it evenly. Place them on a baking tray, place the tray in the preheated oven and roast for 15-20 minutes. Bring the tray out of the oven and allow the capsicums to cool down to room temperature. Peel the capsicums, roughly chop them and transfer them into a blender jar. Add sun dried tomatoes, garlic, salt, black pepper powder and pinenuts. Pluck the leaves of thyme and put into the blender jar. Add 2 tablespoons extra virgin olive oil and parmesan cheese powder and blend to a fine paste. Transfer the paste into a serving bowl, garnish with extra virgin olive oil, some pinenuts and a thyme sprig. Serve as required