Recipe from DoppleGanger - Vegan Dipping Fries with Flavours of ‘Romesco’
Ingredients
- 4 red peppers
- Lemon juice
- Olive oil
- 100g Flat leaf parsley
- 40g Capers
- Zest and juice of 1 lemon
- 1 clove of garlic
- 50ml Olive oil
- Whole almonds
- Flaked almonds
- Oil
- Smoked paprika
- Salt to taste
- Lamb Weston Potato Dippers
Preparation
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 mins 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.