Date posted: 03/10/2019

Vegan dipping fries with flavours of romesco

  • Serves 8
Votes: 0 Average: 0


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


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  1. 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.
  2. Blend together to make a salsa.
  3. Toss everything together and roast in the oven for 7 minutes at 180°C.
  4. 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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