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Ingredients
Ingredients
- 2 tomatoes, halved
- 1 red capsicum (pepper), halved and seeded
- 4 garlic cloves, peeled
- 4 tablespoons fresh breadcrumbs
- 100 g (3½ oz) hazelnuts
- 50 g (1¾ oz/⅓ cup) almonds
- ½ teaspoon chilli powder
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
Method
1. Preheat the oven to 200°C (400°F/Gas 6). Put the tomatoes, capsicum and garlic cloves on a baking tray and roast for 20 minutes. Peel the capsicum.
2. Fry the breadcrumbs with the hazelnuts and almonds until lightly golden. Crush or process them using a mortar and pestle or food processor to form a paste, adding the roasted tomatoes, capsicum and garlic as you go. Add the chilli powder, vinegar, olive oil and season.
