Ingredients
- Red peppers 4
- Lemon juice 15ml
- Olive oil 60ml
- Flat leaf parsley 100g
- Capers 40g
- Lemon zest and juice 1
- Garlic 1 clove
- Whole almonds 20
- Flaked almonds 80g
- Smoked paprika 15g
- Salt to taste
- Lamb Weston potato dippers 400g
Method
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- Make a red pepper puree by first placing the peppers onto a griddle pan until skins are blackened then blend together with lemon juice, olive oil and seasoning.
- Blend together to make a salsa.
- Toss everything together and roast in the oven for 7 minutes at 180°C.
- When ready to serve, cook Lamb Weston potato dippers according to instructions, lay out on a serving plate and drizzle with the puree and salsa, topping off with the roasted almond blend.
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