|Flat leaf parsley||100g|
|Lemon zest and juice||1|
|Lamb Weston potato dippers||400g|
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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.