Paprika crisps and fennel crudités
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
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Paprika sauce
- 1 tbsp smoked paprika
- ½ tbsp ground cumin
- 150ml red wine vinegar
- 1 lemon juice
- 1-2 dashes of Tabasco
Mojo verde
- 1 small green pepperchopped
- small bunch of coriander
- small bunch of flat-leaf parsley
- 3 garlic cloves
- 120ml strongly flavoured olive oil
- 1 tsp ground cumin
- 2 tbsp sherry vinegar
- pinch of sea saltto season
To serve
- 1 medium head of fennelcut into lengths
- salted crisps
Nutrition: per serving
- kcal305
- fat30.8g
- saturates4.4g
- carbs2.9g
- sugars2.4g
- fibre4.2g
- protein1.9g
- salt0.1g
Method
step 1
Mix the smoked paprika with the ground cumin, add the vinegar, the juice of a lemon and a dash or two of Tabasco – you are looking to make a sharp, slightly hot condiment that will complement salty crisps. Store in a squeezy bottle or jar.
step 2
Make the mojo verde by whizzing the chopped green pepper with the coriander, parsley and garlic cloves. Add the olive oil, cumin and sherry vinegar, then season with salt. If the dip is too thick, add a splash of water.
step 3
Cut the head of fennel into lengths. Serve salted crisps with some paprika sauce drizzled over them (do this at the last minute) and the fennel with the mojo verde in a dish for dipping.
