Paradise Beach Purveyors

Chargrilled Red Pepper Pesto


This is a cousin of the famous Spanish Romesco sauce, chargrilled red capsicum combined with roasted cashew nuts and Parmesan but no chilli to make a brilliantly coloured, beautifully textured Pesto.  Gluten Free.

SERVING SUGGESTION

Moroccan Spiced Haloumi & Eggplant with Chargrilled Red Pepper Pesto

Ingredients
1 tub of Paradise Beach Purveyors Chargrilled Red Pepper Pesto
250g fresh haloumi cheese
1 large eggplant
5 tablespoons of bought Moroccan spice mix (such as Herbie’s Ras El Hanout)
Vegetable oil for cooking

Method
Slice haloumi into four pieces and slice the eggplant into four thick rounds and dust all with the Moroccan spice.

Heat the vegetable oil in a pan and brown the haloumi and eggplant well on both sides. Remove and drain on paper towel.

Arrange alternate slices of eggplant and haloumi on a long dish and top with lashings of Paradise Beach Purveyors Chargrilled Red Pepper Pesto.

Serves 4 as a starter or side dish.