Blistered Padron Peppers & Spiced Nuts and Seeds with Chilli Lime Salt

From Ainsley’s World Cup Flavours, ITV

Quick, easy and simply delicious. Fantastic for a speedy nibble or to serve as part of a tapas meal.


For the Chilli Lime Salt

In a small bowl mix together the salt, chilli and lime zest. Set aside.

For the Nuts

Put the nuts and seeds in separate bowls and squeeze over some lime juice. Toss to coat each. Sprinkle the spices over the cashew nuts along with a little seasoning. Mix to coat well.

Heat a large frying pan over a medium heat. Add 2 tsp of oil and add the cashew nuts. Toss to coat in the oil. Cook for 3-4 minutes, stirring often until just starting to turn golden. Add the sunflower seeds to the pan and mix well. Cook for a further minute or two, stirring until the seeds are lightly golden. Keep an eye on them because they can easily burn. Remove from the heat and allow to cool. Sprinkle with a little of the chilli lime salt.

For the Peppers

Prick the peppers with a sharp knife to ensure they won’t explode when frying.

Heat the oil in a heavy-based frying pan over a high heat. When hot add the peppers and fry, stirring occasionally, until the skin blisters and goes black in places. The peppers should be soft, slightly wilted and charred.

Remove the peppers to a serving dish and sprinkle generously with the chilli-lime salt. Serve immediately.



  • For the Chilli Lime Salt
  • 1 tbsp sea salt flakes
  • 1 red chilli, deseeded and finely chopped or 1 tsp chilli flakes
  • zest of 1 lime
  • For the Nuts
  • 60g sunflower seeds
  • 200g cashew nuts or peanuts
  • juice of 1 lime
  • 2 tsp of light olive oil or sunflower oil
  • ½ tsp sweet smoked paprika
  • ¼ tsp ground cumin
  • ¼ tsp cayenne
  • sea salt & freshly ground black pepper
  • For the Peppers
  • 500g Padron peppers
  • 2 tbsp olive oil