Serve this as a dip or alongside crispy calamari or barbecued lamb.
|3||Red capsicums (Main)|
|1||Toast bread slices (Main)|
|¼ cup||Extra virgin olive oil|
|1 Tbsp||Red wine vinegar|
|1 to taste||Salt|
AdvertisementAdvertise with NZME.
- Grill or barbecue red capsicums until the skin blackens and blisters. Allow to cool and then rub the skin off. Cut in half and remove the seeds.
- Place lightly toasted almonds, chopped garlic and toasted sliced thick bread in a food processor and pulse until finely chopped. Add capsicums and process
- With processor motor running, add vinegar and olive oil.