Marinated Green Almonds By Chef Deeba Rajpal
4-5 Peeled green almonds
1 Lime chili
1 Tbsp Garlic salt
Few rosemary leaves
1 Tbsp Black truffle sea salt
1 Tbsp Whole pepper & herb mix
In a clean jar, place peeled green almonds, dried rosemary (I usually dry the sprigs in my fridge), lime chili garlic salt, black truffle sea salt and a whole pepper & herb mix.
Cover completely with extra virgin olive oil. Shut tightly and place in refrigerator for 10-12 days. Shake once in 2 days to distribute the spices.
Serve on canapes over crumbled goat cheese and cherry tomatoes, eat with crackers, or toss into a salad using the oil as a salad dressing.
Note: please use the best quality ingredients you can find as the flavors really shine.