Fired Padron Peppers, Candied Pistachios, Feta, Lime & Mint Oil

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padron peppers, bbq food, herb oil, easy summer recipes, healthy recipes, summer salads, roasted veg, charred veg

Yield: 2-4

Author: Suze Morrison

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Fired Padron Peppers, Candied Pistachios, Feta, Lime & Mint Oil

Prep time: 30 MinCook time: 7 MinTotal time: 37 Min

Who doesnt love the roulette of Padron Peppers? Give me the spicy ones any day!

Ingredients

Padron Peppers

• 400g Padron Peppers
• 2 tbsp Olive Oil
• 100g Feta, crumbled

Candied Pistachios

• 200g Pistachios, shelled
• 50ml Rapeseed Oil
• 1 tbsp Runny Honey
• 20g Light Muscovado Sugar
• 1 tsp Fine Salt

Lime Mint Oil

• 40g Fresh Mint
• 280ml Olive Oil
• 1 tbsp Fresh Lime Juice

Instructions

1. Begin with the nuts, preheat oven 170C. Mix all ingredients for the nuts and place on a lined baking tray. Bake for 15 minutes, turning with a spoon halfway through. Remove, allow to cool then chop into pieces
2. For the oil, blend the mint with the oil for 3-4 minutes in a blender until totally smooth. Strain through muslin lined sieve, taking care not to squeeze (it may take up to an hour) then stir through the lime juice, discard the solids
3. When ready, heat your pizza oven to high, drizzle the padron peppers with olive oil in a heavy-duty roasting tin
4. Roast for 2 minutes ,turning very 30 seconds until charred
5. Drizzle with a little mint oil, top with the candied pistachios and feta and serve

https://gourmetglow.co.uk/recipes/fired-padron-peppers-candied-pistachios-feta-lime-mint-oil