Brush the pimentos with olive oil and grill whole until the flesh is soft and blistered. Remove from the grill, place in a bowl and cover with cling film to steam the peppers – this will make peeling them easy. After 5–10 minutes, remove the outer skin, reserving the liquid left behind. Cut the peppers lengthways without cutting all the way through one side (butterfly cut) and remove the seeds. Refrigerate in an airtight container until needed.
Lightly toast the almonds in a pan over medium heat and then place inside a pestle and mortar with the remaining ingredients, except the olive oil and salt. Grind until the mixture resembles coarse sand. Add olive oil to bind. Season with salt to taste and reserve.
To assemble, place each pimento back on the fire to char and then place one on each hot plate, as shown in the photo. Drizzle each plate with
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