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Recipe provided by Carman's 

Serves 6-8 as a snack


120g skinless hazelnuts

400g grilled red capsicum (from jar or deli)

2 cloves garlic, crushed

170g tin tomato paste

Small handful of flat-leaf parsley

1 tbsp white wine vinegar

1 tbsp brown sugar

1 tsp sea salt

125m light olive oil

Extra hazelnuts, grilled capsicum and parsley to decorate (optional)

Carman’s Crackers, to serve



Spread hazelnuts on a large, microwave-safe plate.  Microwave on low for 1 mins, stopping half way and stirring, or until they become light golden in colour and become fragrant. 

Combine toasted nuts with all other ingredients (except oil) in a food processor.  Blend until chopped but still chunky.  With the food processor running, add oil in a slow stream until all incorporated. 

Spoon into a bowl and decorate with extra grilled capsicum, whole and chopped hazelnuts and parsley leaves to serve.

Serve with Carman’s Crackers.