Place the peppers and garlic onto a griddle pan on a high temperature

Char until the skin is blackened and then place the peppers into a bowl

Cover with clingfilm and set aside to cool

Peel the garlic and place into a blender

Drizzle the ciabatta with olive oil and toast on the griddle pan over a medium temperature

When nice and crispy, remove and cut off the crusts

Roughly chop and place into the blender

Remove the skin from the peppers, deseed and destem and place into the blender together with the tomatoes, paprika, chilli flakes, almonds, lemon juice and vinegar

Blitz until slightly chunky

Season to taste and serve