Name: Pimento pepper on the fire, almond and parsley salsa
Yield: Serves 8 starter portions
Ingredients: limes – to zest; 56 basil flowers – 7 per serving – to garnish; 40 small basil leaves – 5 per serving – to garnish; Maldon sea salt flakes; olive oil to bind; reserved pimento pepper juices – use to drizzle over the pepper when serving; fresh hot red chilli – to taste; 40 ml olive oil; 150 g whole almonds; 80 ml olive oil – 10 ml per serving – to drizzle; 8 pimento peppers; salt; 2 limes – the zest; 10 g parsley – chopped; 1 lime – the zest

Preparation info

Serves 8
starter portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

This was originally an accompaniment to a tuna dish, which you can still do – with raw or cooked tuna. We took it off, as it eats so well by itself. And as we know, when it comes to food, the simpler the better.

Ingredients

Grilled pimentos

8 pimento peppers
40 ml olive oil
2 limes – the zest</

Method

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.