Red capsicum dip
Serve this as a dip or alongside crispy calamari or barbecued lamb.
- Grill or barbecue red capsicums until the skin blackens and blisters. Allow to cool and then rub the skin off. Cut in half and remove the seeds.
- Place lightly toasted almonds, chopped garlic and toasted sliced thick bread in a food processor and pulse until finely chopped. Add capsicums and process
- With processor motor running, add vinegar and olive oil.