Roasted Pepper & Almond Sauce with Garlic and Parsley

Ingredients

• 7 oz (200 g) red bell pepper
• 1/2 oz (15 g) almonds
• 1 tsp (2 g) smoked paprika
• 2 tbsp (30 ml) extra-virgin olive oil
• 2 (6 g) garlic cloves, roughly chopped
• 1 tbsp (15 ml) red wine vinegar
• 1 tbsp (3 g) fresh parsley

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Method

1. Heat the oven to 425°F (220°C), halve and seed the red bell pepper, roast cut side down 12 minutes, until the skin lifts and the flesh softens.
2. Toast the almonds in a dry 12-inch (30 cm) pan while the pepper roasts, until they smell sweet and color.
3. Peel the pepper, then blitz it in a small food processor with the almonds, garlic and most of the smoked paprika. Pour in the extra-virgin olive oil in a thread, to a thick sauce; keep a spoonful back.
4. Stir the red wine vinegar through and let it cool. Heat the reserved oil with the last smoked paprika until it foams, pour it over the cold sauce and scatter the parsley. Four days cold, with grilled fish, roast chicken or scallions.