Recipes
Date posted: 03/10/2019
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.