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Recipe from DoppleGanger - Vegan Dipping Fries with Flavours of ‘Romesco’

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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

Preparations

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.

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