Roasted Red Pepper and Hazelnut Dip with Griddled Prawns
Course: Starter Skill level: easy Serves: 4
■ 1 red pepper
■ 1 tomato
■ 1 clove garlic
■ 25 g (1 oz) stale bread ■ A handful of toasted hazelnuts
■ 1 tbs red wine vinegar ■ 2 tbs extra virgin olive oil
For the Prawns:
■ 400 g (14 oz) raw tiger prawns in shell
■ 15 small snacking peppers
■ Salt and freshly ground black pepper, to taste ■ Olive oil
1 Place the red pepper, tomato and garlic (with skin on) under a hot grill. Remove the garlic clove after 3 to 4 minutes or when it’s soft and will pop from its skin. Leave the red pepper and tomato under the grill until they are blackened on all sides. Allow them to cool down a little before peeling and discarding the blackened skins and removing the stem and seeds from the pepper. Then place them, along with the rest of the dip ingredients, into a food processor and blend until smooth.
2 Thread the prawns and small peppers on to skewers and season with salt and pepper. Heat a griddle pan, add a little olive oil and cook the skewers until the prawns are pink and cooked through.
3 Serve the prawns with the red pepper dip on the side.