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    Roasted green peppers with olive oil and garlilc puree

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    Roasted green peppers with olive oil and garlilc puree

    This is such a versatile recipe, whether it’s for a light lunch or snack with warmed bread, or as a delicious side dish.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 1 hour
    • Total time: 1 hour 20 minutes 5 minutes

    Serves: 4

    Ingredients

    • 6 green peppers, deseeded and quartered
    • 1 large fennel bulb, trimmed and thinly sliced
    • 150ml Waitrose 100% Greek Extra Virgin Olive Oil, plus 2 tbsp 50g blanched almonds
    • 75g fresh white breadcrumbs
    • 4 plump cloves garlic, roughly chopped
    • 1 tbsp white wine vinegar

    Method

    1. Preheat the oven to 200°C, gas mark 6. Scatter the peppers and fennel in a large roasting tin and drizzle with the 2 tbsp oil. Roast for about 1 hour, turning the vegetables once or twice until beginning to char slightly at the edges.
    2. Meanwhile, cover the almonds with boiling water and leave to stand for 5 minutes. Drain thoroughly and tip into a food processor. Blend until finely ground. Add the breadcrumbs and garlic and blend to a thick paste.
    3. Pour in the vinegar and add a sprinkling of salt. With the machine running, gradually pour in the oil to form a loose paste. Scrape into a small bowl and serve with the roasted vegetables.

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    Cook's tips

    Any leftover garlic purée will store, tightly wrapped, in the fridge for up to 3 days. Serve with any other roasted vegetables, including potatoes, or with white fish or grilled chicken

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