Roasted Red Pepper & Almond Dip |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Its from a competition amongst doctors to create a polymeal, which is a meal containing vital ingredients for a healthy heart. This was our favourite part of the meal. Ingredients:
80 g almonds, shelled |
285 g roasted red peppers packed in oil (reserve 2 tablespoons of olive oil from the jars) |
3 garlic cloves, peeled and finely chopped |
2 teaspoons red wine vinegar |
black pepper, to taste |
Directions:
1. Preheat oven to 220°C, gas mark 7.
2. Place almonds on a baking tray and roast for 8 minutes until just golden.
3. Allow to cool slightly then whiz in a blender until fine.
4. Drain the peppers reserving 2 tbsp of oil.
5. Add the peppers, garlic and vinegar to the blender and whiz until coarse.
6. With the machine running pour in the oil.
7. Season and serve with any raw vegetables you like to use for dipping.
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