Romesco Sauce

30 min


  • 50g hazelnuts
  • 50g pistachios
  • 50g sliced almonds
  • 200g jarred roasted red peppers
  • 100g Freya’s Swiss Soya Linseed Bread
  • 3 cloves garlic
  • Zest and juice of 1 lemon
  • 1 1/2 Tbsp red wine vinegar
  • 1 Tbsp tomato paste
  • 1 tsp smoked paprika
  • 1/4 cup olive oil (60ml)

Melba Toast
300g Freya’s Swiss Soya Linseed Bread


Preheat oven to 170°C bake. Line a large baking tray with baking paper.

Place hazelnuts, pistachios and almonds on prepared tray and bake for 5-6 minutes, until toasted.

Add nuts and all other ingredients except olive oil to a blender. Blend until combined. Add oil and blend to a paste. Season with salt and pepper to taste. Serve with Melba toast.

Melba Toast
Cut the crusts off the bread. Use a rolling pin to roll bread slices out until thin. Cut into triangles and bake at 170oC bake until crisp (approximately 15 minutes).


Pop your leftover bread crusts in the freezer and then pull out and blitz in your blender for quick and easy crumb mix