This is one of the tastiest starters you can get, however, if you're doing a posh meal for the boss, this may not be the one to choose! I've yet to meet someone who doesn't enjoy lightly roasted potato wedges and dip. If you're on a calorie controlled diet, this may not be an ideal starter, however the only fat in the meal is the oil to roast the wedges (which you can easily cut down on) and the oil in the dip, which I have tried to reduce, but you could possibly reduce further. The quantities shown in this recipe serve 6.

Ingredients

• 450g Potatoes, scrubbed and cut into wedges
• 1 Red pepper, deseeded and cut into quarters
• 2 tbsp Oil
• Salt and Freshly ground black pepper
• 2 tsp Paprika
• 50g Hazelnuts, chopped
• 2 Tomatoes, chopped
• 1 tbsp Tomato puree
• 1 tbsp Balsamic vinegar
• 4 tbsp Oil

Method

1. Boil the potato wedges for 10 minutes.
2. Meanwhile put the pepper pieces onto a grill (skin-side up) and grill for 5 minutes, or until the skin is blackened.
3. Remove the pepper from the grill and leave to cool.
4. Mix the salt, pepper and paprika together.
5. Remove the potato wedges from the pan and toss in the oil.
6. Toss the potatoes in the seasoning mix, and lay onto a baking tray.
7. Place into an oven at 180 Degrees C for 20 minutes or until golden brown.
8. Meanwhile, peel the skins from the pepper and chop.
9. Place the nuts, vegetables, puree, oil and vinegar into a food processor and chop.
10. Place the wedges into one bowl and the dip into another, serve immediately.