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Grilled chilli dressing

Grilled chilli dressing

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Grilled chilli dressing

A speedy, spicy kick for salads

  • Germany
  • UK

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A speedy, spicy kick for salads

Serves 7

Cooks In30 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 196 10%

  • Fat 21.6g 31%

  • Saturates 3.1g 16%

  • Sugars 0.2g 0%

  • Protein 0.1g 0%

  • Carbs 0.3g 0%

Of an adult's reference intake


  • 3 fresh red chillies
  • 10 tablespoons extra virgin olive oil
  • 3½ tablespoons fresh lemon juice
  • ½ a bunch of fresh mint (15g) , leaves picked and finely chopped

recipe adapted from

Cook with Jamie

By Jamie Oliver


  1. Prick the chillies with the tip of a sharp knife – this stops them popping or exploding when they are cooked. Hold your chillies, one at a time, with a pair of metal tongs in a gas flame until they’re blackened and blistered all over. If you don’t have a gas hob, pop them under a hot grill instead.
  2. Place the chillies in a small bowl, cover with cling film and leave for 15 minutes. This way they will steam in their own heat and the skins will peel off very easily.
  3. Peel the chillies, open them up and scrape out all the white seeds. Discard these, then finely chop the flesh of the chillies. Put in a mixing bowl, add the oil, lemon juice and mint, and mix well. Season to taste with sea salt and black pepper.

Watch the video: Grilled Sea Bass with Asian Chili Lime Dressing (May 2022).


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