Loaded Romesco Dip

_INGREDIENTS:

_{ROMESCO CAPSICUM DIP:}

• 2 large red capsicums (or 3 small)
• Olive oil for cooking
• 3 garlic cloves
• ¼ cup almonds (Any plain almonds is fine - sliced, slivered or whole)
• 1.5 tsp red wine vinegar
• 15g coriander
• ½ tsp smoked paprika
• Salt and pepper

_TOPPINGS:

• 100g leek, rinsed
• Handful of your favourite olives, halved
• Coriander
• 1 tsp flaked almonds
• 25g feta cheese

INSTRUCTIONS:

1. Roast the Capsicums with Garlic
   Preheat the oven to 230°C. Cut the capsicums in half, remove the stalks and seeds, and place them on a baking tray along with the garlic cloves. Drizzle everything with olive oil and roast for 30 minutes, checking at the halfway mark.
2. Sauté the Leeks
   While the capsicums are roasting, slice the leeks thinly and heat a small pan with olive oil. Sauté for 4-5 minutes until soft, then set aside.
3. Steam and Peel the Capsicums
   After roasting, transfer the capsicums to a lidded container (like a lunchbox) and let them sit for 20 minutes. The steam will loosen the skins. Once cooled, peel the skins off the capsicums.
4. Blend the Romesco Sauce
   In a blender, combine the roasted capsicums, garlic, 1/4 cup of almonds, red wine vinegar, coriander, and smoked paprika. Blend until mostly smooth but still slightly chunky to keep some texture. Season with salt and pepper.
5. Assemble the Dip
   Transfer the romesco sauce to a serving platter or bowl. Top with the sautéed leeks, halved olives, flaked almonds, feta cheese, and a sprinkle of fresh coriander.

Serve with crusty bread and your favourite seasonal veggies for dipping!