Ingredients
- 2 red peppers
- 2 ripe tomatoes, halved
- 4 garlic cloves, unpeeled
- 4 tbsp extra virgin olive oil
- 60 g blanched almonds (or half almonds, half hazelnuts), toasted
- 1 tsp smoked paprika
- A pinch of chilli flakes
- 1 tbsp sherry vinegar or red wine vinegar
- A handful of parsley
- Sea salt
Method
- Roast: heat the oven to 220°C (200°C fan). Put the peppers, tomatoes and garlic on a tray, drizzle with 1 tbsp of the oil and roast for 25–30 minutes, until the pepper skins are blackened.
- Peel: put the peppers in a bowl, cover and leave for 10 minutes, then peel off the skins and remove the seeds. Squeeze the garlic out of its skins.
- Blend: blend the peppers, tomatoes, garlic, almonds, paprika, chilli, vinegar and parsley. With the motor running, add the remaining oil to make a thick, slightly rough sauce. Season.
- Use it: serve with grilled fish, roasted vegetables, eggs or chicken, as a dip, or stirred through beans.
Why it's good for you: Roasted red peppers are packed with vitamin C and carotenoids, and almonds add protein, vitamin E, magnesium and healthy fats. A nutritious sauce that turns simple food into a feast.
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