One of the most amazing pizza's I ever had was a haloumi and romesco combination from one of my favourite restaurants in Port Macquarie (shout out to Dru and Kate who just sold Drury Lane in 2023). From that moment I was hooked on the haloumi + romesco combo. We had a toast special at the cafe that was inspired by this pizza and our customers were hooked. We started adding it to our nourish bowls and honestly it was a game changer. I got the recipe from Cookie&Kate and it is so easy and delicious you will find yourself making it and spreading it on everything from toast to pizza, to our Mediterranean Nourish Bowl.
400g jar chargrilled marinated capsicum strips - strained from oil (Strips marinated in oil rather than brine are a better flavour for this)
1/4 cup sundried tomatoes - strained from oil
1/2 cup almonds - toasted
2 cloves garlic
1 tbsp red wine vinegar
1/4 cup - 1/2 cup olive oil
1tsp paprika
1/2 tsp salt
1/4 tsp cayenne pepper
1. Place all ingredients, except olive oil, in a food processor or blender and blitz until combined. I don't mind having it a little textural and crunchy but you can blend until smooth if you prefer.
2. Slowly start to add olive oil while blending until it is lighter in colour and the texture is smooth.
3. Store in a clean jar or airtight container for up to a week.
Comments