Paprika Orange Antipasti with Saffron

Ingredients

• 4 red bell peppers
• 2 yellow bell peppers
• 4 oranges (including 1 untreated)
• 7 tbsp olive oil
• Salt
• Cayenne pepper
• saffron strands
• 3 sprigs parsley
• 3 sprigs Mint
• 40 g blanched almond kernels
• 1 Garlic clove
• 1 tsp finely chopped rosemary needles

Instructions

1. 1.

   Quarter the bell peppers, clean and wash them, then roast skin-side up on a baking sheet under the grill for 8 minutes. When the skins blister, remove them. Cover with a damp cloth for 10 minutes. Peel the peppers and cut the pieces lengthwise in half.

2. 2.

   Thinly peel half of the untreated orange's zest and dice finely. Squeeze out the juice. Simmer the orange juice and zest with 6 tbsp olive oil, salt, cayenne pepper, and saffron for 5 minutes, then mix with the peeled bell peppers.

3. 3.

   Peel the remaining oranges thickly, removing all white pith. Slice the oranges into rounds. Rinse parsley and mint, shake dry, and roughly chop them. Mix the orange slices and herbs into the bell peppers.

4. 4.

   Coarsely chop the almonds and roast them in the remaining olive oil until golden brown. Peel and finely chop the garlic, then mix with rosemary. Season lightly with salt and sprinkle the almonds over the pepper mixture.