Potato and almond skordalia with cucumber and pepper

Ingredients

For 1 serving

• Potatoes180 g
• Garlic3 cloves
• Almonds12 g
• Extra virgin olive oil1.5 teaspoons
• White wine vinegar8 ml
• Cucumber150 g
• Bell peppers120 g
• Saltto taste

Contains: nuts, sulphites,

In season: June – September

Method

1. Peel the potatoes, cut them into chunks of about 3 cm and put them in a pan covered with cold water; bring to the boil and salt it.
2. Boil over medium heat for 15 minutes, until a fork slides through without resistance, then drain.
3. Meanwhile pound the peeled garlic with the almonds and a pinch of salt in a mortar until you have a grainy paste.
4. Mash the potatoes while still hot with a potato ricer, add the garlic and almond paste and work in the oil in a thin stream and the white wine vinegar, stirring until smooth; do not use a blender, which turns potato gluey. Let it cool slightly.
5. Wash the cucumber and pepper, remove the pepper's stalk and seeds and cut both into sticks; serve with the skordalia.