2 large tomatoes
2 red peppers
¼ cup olive oil
1t chilli flakes or to taste
¼t sweet Spanish paprika
1 sourdough slice, cubed
25g flaked almonds, toasted
2 garlic cloves, chopped
1T red-wine vinegar
1T lemon juice
Preheat the grill to 250˚C. Place the tomatoes and peppers on a baking tray and grill them, turning them occasionally, until the skin is charred and blackened.
Place the vegetables in a large bowl, cover them with clingfilm and leave them to cool.
Peel off the skins, deseed the vegetables and chop them roughly.
Heat the oil in a frying pan, add the chilli, paprika and bread cubes and toss to combine. Fry until the bread is crispy.
Originally published in HL December 2015