Padron peppers with smoked paprika crumb and grape ajo blanco


Share recipe

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!




Grape ajo blanco

Smoked paprika crumb

Padron peppers and grapes

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
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
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
Cook for 3–4 minutes – the skins will just beginning to char and blister. Season with flaky salt and a splash of sherry vinegar
Serve up hot with the dip and a sprinkling of paprika breadcrumbs
Share recipe