Padron peppers and almonds
- 150g Padron peppers
- 150g Marcona blanched almonds
- a splash of olive oil, for frying
- sea salt
Fry 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!