Beef skewers with roasted capsicum and almond salsa from Dish Magazine, Oct/Nov 2018 (#80) (page 87) by Claire Aldous

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Notes about this recipe

  • tui on November 02, 2018

    I have made this twice now and it has been very popular both times. I roasted red capsicums for the salsa, which is full of flavour but not especially spicy for children etc. Half the quantity of salsa was enough for four adults.

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