SMOKY FIRE-ROASTED ROMESCO

INGREDIENTS

For the romesco, I used:

• 1 capsicum
• 80ml Tomato purée  
• ½ cup almonds
• 2 garlic cloves
• 1 tbsp sherry vinegar
• 1 tsp smoked paprika
• 1 tbsp parsley
• Pinch of sea salt
• ½ cup extra-virgin olive oil

METHOD

1. Grill the capsicum directly on hot coals or on a grill, until the skin is black and blistered, and the capsicum is soft. Carefully peel off the skin and discard the seeds and stems.
2. Add the capsicum, and the remaining ingredients to the beaker. Blender continuously until smooth.
3. For the lamb skewers, I simply marinaded some diced lamb rump with garlic, olive oil, oregano & thyme for a couple of hours. Skewer these, then sprinkle with salt before barbecuing. 
4. Serve warm with some toasted pitas and a good salad on the side.