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Padron peppers and almonds

  • Serves 8
  • Prep 5 mins
  • Total time 10 mins
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Padron peppers and almonds

step by step

  • 1Fry the Padron peppers and almonds in a frying pan with a splash of olive oil for about 3 minutes, until the skin on the peppers is just blistering and the almonds are golden. Season with sea salt flakes, tip into a bowl and serve.
  • Most padron peppers are mild enough to eat whole, but the odd one is fiery hot, so beware!
  • Recipe by Kate Titford. Recipe photograph by Christian Barnett

You will need

  • 150g Padron peppers
  • 150g Marcona blanched almonds
  • olive oil, for frying
  • sea salt
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+ Nutritional Information