Name: Romesco dip with herb bread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 medium red capsicums; cooking oil spray; 2 roma tomatoes, halved lengthways; 2 clove garlic, peeled; 1 fresh long red chilli, seeded, chopped; 2 tablespoon vegetable or olive oil, plus 2 tbsp extra; 1/2 cup blanched almonds, toasted; 2 teaspoon red wine vinegar; 1 teaspoon sweet paprika; 250 gram twin pack mini pide bread; 2 teaspoon dried italian herbs

Ingredients

2 medium red capsicums

cooking oil spray

2 roma tomatoes, halved lengthways

2 clove garlic, peeled

1 fresh long red chilli, seeded, chopped

2 tablespoon vegetable or olive oil, plus 2 tbsp extra

1/2 cup blanched almonds, toasted

2 teaspoon red wine vinegar

1 teaspoon sweet paprika

250 gram twin pack mini pide bread

2 teaspoon dried italian herbs

Method

1.Preheat oven to very hot, 240°C (220°C fan-forced). Line two baking trays with baking paper.

2.Place capsicums on one prepared tray; spray with oil. Place tray on lowest oven shelf. Bake 25 minutes, or until skin blisters and blackens.

3.Transfer capsicums to a medium heatproof bowl. Cover with plastic wrap; stand 5 minutes (this helps lift skin). Peel and discard skin; remove, then discard, seeds.

4.Meanwhile, place tomato, garlic and chilli on remaining prepared tray; drizzle with half the oil. Season; toss to coat. Place tray on top oven shelf. Bake 10 minutes, or until soft.

5.Process capsicum, tomato mixture, remaining oil, almonds, vinegar and paprika in a food processor until almost smooth. Season.

6.Cut pide in half horizontally. Using a rolling pin, roll halves until about 5mm thick. Brush cut sides with extra oil; sprinkle with herbs. Season.

7.Bake pide directly on oven rack 10 minutes, or until crisp and golden. Transfer to a chopping board; cut into 2cm-thick fingers. Serve dip with bread.

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Ingredients

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