Preparation time: 10
Cooking time: 35
Difficulty: Easy - for beginners
Dietary guidance: v
1 red capsicum, seeds removed
1 small red chilli, seeds removed
1 tomato, cut in half
4 garlic cloves peeled
1/2 cup blanched almonds
1/2 cup hazelnuts
2 Tbsp smokey paprika
Large pinch saffron threads soaked in 2 Tbsp boiling water
1 thick slice of bread, toasted and diced
1 Tbsp chopped parsely
2 Tbsp red wine vinegar
1/2 tsp salt
1/2 tsp freshly ground pepper
1. Preheat oven to 180 C.
2. Place the capsicum, chilli, tomato and garlic onto a baking tray and drizzle with olive oil. Place into the oven and cook until all ingredients are tender. The chilli will take 10 minutes, the tomato and garlic about 15 minutes and the capsicum may take up to 30 minutes.
3. Place the almonds and hazelnuts on a separate baking tray and place in the oven. Cook for approximately 15 minutes until golden. Place the hazelnuts in a clean tea towel and rub to remove the skins.
4. Peel the capsicum and tomato. Place in food processor along with the chilli, garlic, almonds, hazelnuts, paprika, saffron, bread, parsely, vinegar and salt and pepper. Whiz the ingredients into a course paste.
5. Spoon into a bowl, stir well and add olive oil to make a thick paste-like consistency. Season with extra vinegar, salt and pepper as needed.
N.B. Can be kept in a covered jar in the refigerator for up to 2 weeks.