Fiona shared this traditional recipe from the Catalonia region of Spain.
It’s traditionally served over barbequed onions, but could be served with meat, fish, vegetables or salads or as part of a mezze or snack!
Blend red peppers/capsicum, tomatoes, garlic, olive oil, roasted almonds with lots of parsley and lime juice.
Serve with toasted chopped hazelnuts and pine nuts on top.
Fiona had it with a salad of advocado, celery and roasted beetroot