Padron peppers with smoked paprika crumb and grape ajo blanco
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Elevate the humble padron pepper with this simple vegan recipe. Paired with sweet roasted grapes, smoky paprika crumbs and a cooling ajo blanco dip, this is a great one for entertaining guests in summer. This is one of our favourite summer vegan recipes – click the link for more.
First published in 2019
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Charred padron peppers with a little salt is a beautiful thing of simplicity. However, if you want to make more of a celebration of the pepper, try out this vegan snacking dish. The sweet grapes complement the earthy peppers and the fresh cooling ajo blanco dip is particularly good if you get one of the spicy peppers!
Ingredients
Metric
Imperial
Grape ajo blanco
- 100g of blanched almonds
- 1 garlic clove
- 250g of green grape, (seedless) plucked from the stalks and washed
- 1/2 slice of sourdough bread, crusts removed (about 15g)
- lemon juice
- sherry vinegar
- salt
Smoked paprika crumb
- 1 1/2 tbsp of Panko breadcrumbs
- olive oil
- 1 pinch of smoked paprika
- salt
Padron peppers and grapes
- 200g of Padrón peppers
- 100g of red grapes, (seedless) plucked from stalks and washed
- olive oil
- sherry vinegar
- flaky sea salt
SAVE RECIPE
Method
1
Begin by making the ajo blanco dip. It's fine to make it on the day, but this puree benefits from a day sat in the fridge for the flavours to settle into each other. Place the grapes, garlic, almonds and bread into a blender and blitz until smooth. Taste and season with salt, fresh lemon juice and sherry vinegar
2
Toast the breadcrumbs in a hot dry pan until golden, then mix in a pinch of smoked paprika, along with a splash of oil and a pinch of salt
3
Place a frying pan over a high heat and once smoking, add the padron peppers and red grapes. Leave until starting to char a little then toss in the pan a little. You may need to work in a couple of batches if your pan isn’t big enough
4
Cook for 3–4 minutes – the skins will just beginning to char and blister. Season with flaky salt and a splash of sherry vinegar
5
Serve up hot with the dip and a sprinkling of paprika breadcrumbs
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