B00CU1W244_EBOK

1 SERVE (80 G) =
¼ unit bread
1 unit vegetables
1½ units fats
Romesco sauc
MAKES 2 CUPS (540 G)
40 g hazelnuts or almonds
3 red capsicums (peppers), trimmed, seeded and
quartered
8 cloves garlic, unpeeled
2 tomatoes
1 slice stale bread, crusts removed, bread toasted
½–1 teaspoon sweet paprika
pinch cayenne pepper
1 tablespoon extra virgin olive oil
2–3 tablespoons red wine vinegar
or sherry vinegar
basil leaves (optional), to serve
1
2
3
4
5
This is a delicious roast
Spain. It is commonly u
goes just as well with ch
sandwiches. It will keep
Preheat the oven to 180°
and roast for 8–10 minute
them in a tea towel and r
Preheat the oven grill to
Place the capsicum, skin
layer and cook for 8–10 m
blisters. Transfer to a bo
for 10 minutes to steam,
setting the flesh aside.
Meanwhile, reduce the ov
garlic cloves and tomato
for 6–8 minutes until blac
cool enough to handle, pe
garlic and tomatoes. See
Place the nuts in a blend
ground. Add the garlic an
and process until smooth
vinegar to taste. Serve w