Romanesco sauce with crudites recipe

  • Serves 4
  • 10mins to prepare and 20 mins to cook
  • 180 calories / serving
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Preheat the oven to 200°C/fan180°C. Place the whole peppers on a baking tray and roast for 20 mins or until really soft and lightly charred. Place the almonds and cumin seeds on a separate baking tray and roast them for 5 mins until the almonds are golden. Remove and cool.

Remove the peppers from the oven, place them in a plastic bag and leave to cool - this helps the skins peel easily. Place the almonds, cumin, garlic and paprika in a food processor and blend until finely ground. Add the peppers, oil and vinegar and pulse until the mixture forms a smoothish sauce. Transfer to a serving bowl and serve with crudites, sourdough toast or cooked prawns to dip into it.

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  • Ingredients

  • 2 red peppers
  • 50g blanched almonds
  • 2tsp cumin seeds
  • 2 cloves garlic
  • 1tsp smoked paprika
  • 3tbsp olive oil
  • 1tbsp red wine vinegar
  • crudites (cucumbers), to serve
  • crudites (peppers), to serve
  • crudites (carrots), to serve
  • sourdough toast, to serve
  • cooked prawns to serve
  • Energy 745kj 180kcal 9%
  • Fat 16g 23%
  • Saturates 2g 10%
  • Sugars 5g 6%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 6.5g Protein 4.1g Fibre 1.8g


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