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Ingredients  

  • 1 jar (c.250g) of cooked and peeled sweet peppers (drained)
  • 20 walnut halves
  • 2 anchovies
  • a pinch chilli flakes
  • 1 tsp toasted cumin seeds, crushed
  • 1 tsp smoked paprika
  • 1 clove of garlic
  • a pinch chilli flakes
  • a handful breadcrumbs
  • a dash sherry vinegar
  • salt
  • good extra virgin olive oil

Instructions

  • Place the peppers in the jug blender with a dash of the sherry vinegar, the walnuts, the chilli, cumin, garlic, paprika, anchovies and breadcrumbs.
  • Drizzle in a load of olive oil until about quarter of the way up the peppers. Blitz to a smooth thick puree – adding additional oil and some of the liquid from the peppers if needs be.
  • Taste, season with salt and add a little more sherry vinegar if it tastes a little flat. Transfer the dressing to a bottle or tub and set aside for later use.