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.