Red capsicum dip
( SERVES 1 )
Serve this as a dip or alongside crispy calamari or barbecued lamb.
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|1||Toast bread slices|
|¼ cup||Extra virgin olive oil|
|1 tbsp||Red wine vinegar|
|1 to taste||Salt|
- 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.