Paprika crisps and fennel crudités
Whip up these quick and easy paprika crisps and fennel crudités with a mojo verde dip. Perfect for entertaining, they take only 10 minutes to prep with no oven required
- Serves: 4 persons
- 1tbsp smoked paprika
- ½tbsp ground cumin
- 150ml red wine vinegar
- 1lemon juice
- 1-2 dashes of Tabasco
- 1small green pepper, chopped
- small bunch of coriander
- small bunch of flat-leaf parsley
- 3garlic cloves
- 120ml strongly flavoured olive oil
- 1tsp ground cumin
- 2tbsp sherry vinegar
- pinch of sea salt, to season
- 1medium head of fennel cut into lengths
- salted crisps
Step 1Mix 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 2Make 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 3Cut 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.