• 150 g padrón peppers
  • 150 g Marcona blanched almonds
  • 1 tbsp olive oil for frying
  • 2 tsp sea salt flakes


  1. 1

    Fry the padrón peppers and almonds in a frying pan with a splash of olive oil for about 3 minutes, until the skin on the peppers is just blistering and the almonds are golden. Season with sea salt flakes, tip into a bowl and serve.


    Kitchen secret: most padrón peppers are mild enough to eat whole, but the odd one is fiery hot, so beware!

Nutritional Details

Each serving provides
  • Energy 565kj 135kcal 7%
  • Fat 11.9g 17%
  • Saturates 1.0g 5%
  • Sugars 1.1g 1%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1453kj/347kcal

Each serving provides

1.6g carbohydrate 1.4g fibre 4.9g protein

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