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.
Ingredients
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
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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Padron peppers with smoked paprika crumb and grape ajo blanco
