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Paprika crisps and fennel crudités

Crisps coated in paprika on a platter with fennel and a ramekin of mojo verde

Paprika crisps and fennel crudités

Name: Paprika crisps and fennel crudités
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 tbsp smoked paprika; ½ tbsp ground cumin; 150ml red wine vinegar; 1 lemon juice; 1-2 dashes of Tabasco; 1 small green pepper chopped; small bunch of coriander; small bunch of flat-leaf parsley; 3 garlic cloves; 120ml strongly flavoured olive oil; 1 tsp ground cumin; 2 tbsp sherry vinegar; pinch of sea salt to season; 1 medium head of fennel cut into lengths; salted crisps

Lulu Grimes

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Serves 4

Easy

Prep: 10 mins

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Whip up these quick and easy paprika crisps and fennel crudités with a mojo verde dip. Perfect for entertaining, they take only 10 minutes to prep with no oven required

Gluten free

Vegan

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Make these paprika crisps and fennel crudités, then check out our taramasalata recipe, parmesan crisps, crab and prawn cocktail rolls, bloody mary prawn lettuce cups and more no-oven effortless recipes.

What is effortless?

Easy on the eye and simple to make, thanks to shop-bought ingredients and no fiddly techniques. These recipes can be made ahead or require 30 mins or fewer of prep – they’re go-to ideas for entertaining special guests.

Play around with your choice of dippers – opt for carrots, cucumber, broccoli, breadsticks or whatever crunchy snacks you have to hand.

Visit shop.olivemagazine.com for a unique selection of goodies, guaranteed to make your cooking even more fun. World of Zing salted caramel espresso martini is available on the olive shop and is a great liquid dessert when entertaining.

Ingredients

Nutrition

Paprika sauce

1 tbsp smoked paprika
½ tbsp ground cumin
150ml red wine vinegar
1 lemon juice
1-2 dashes of Tabasco

Mojo verde

1 small green pepper

chopped
small bunch of coriander
small bunch of flat-leaf parsley
3 garlic cloves
120ml strongly flavoured olive oil
1 tsp ground cumin
2 tbsp sherry vinegar
pinch of sea salt

to season

To serve

1 medium head of fennel

cut into lengths
salted crisps

Nutrition: per serving

kcal305
fat30.8g
saturates4.4g
carbs2.9g
sugars2.4g
fibre4.2g
protein1.9g
salt0.1g

Method

step 1

Mix the smoked paprika with the ground cumin, add the vinegar, the juice of a lemon and a dash or two of Tabasco – you are looking to make a sharp, slightly hot condiment that will complement salty crisps. Store in a squeezy bottle or jar.
step 2

Make the mojo verde by whizzing the chopped green pepper with the coriander, parsley and garlic cloves. Add the olive oil, cumin and sherry vinegar, then season with salt. If the dip is too thick, add a splash of water.
step 3

Cut the head of fennel into lengths. Serve salted crisps with some paprika sauce drizzled over them (do this at the last minute) and the fennel with the mojo verde in a dish for dipping.

Discover more effortless entertaining recipes

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Authors

Lulu GrimesManaging editor

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