Back with another fabulous simplified Spanish recipe, is Chef Nick, and this week he has brought to you the perfect vegetarian starter which will impress even the most avid meat lovers- baby red bell pepper pate!
INGREDIENTS
Red peppers
Chickpeas (skin removed, thoroughly washed)
Garlic
Bread
Olives
Feta cheese
Fresh basil
1 boiled egg
Lemon (zest and juice)
Olive oil
Salt
Parsley
METHOD
- Heat a pan over medium heat with a little oil. Add pieces of garlic and pieces of bread to make croutons.
- Remove the skins from the chickpeas and wash thoroughly. Add the chickpeas, a handful of olives, feta cheese, basil, red peppers, and one boiled egg to a blender. Season with salt, add lemon zest and juice, and a drizzle of olive oil.
- Blend until smooth. If the mixture is too thick, add a tiny bit of water, being careful not to make it watery. Move everything around with a spoon to ensure proper blending.
- Keep an eye on the bread. Turn it over and cook until golden brown.
- Remove the bread from the pan and allow to drain.
- To plate up, scatter the pieces of bread and add a dollop of the pâté mixture on top. Finish with parsley, crumbled feta, a couple of thinly sliced olives, basil, and a touch of salt.
To watch Chef Nick at work; watch our latest programme!
