300gheritage tomatoes, sliced and cut into random chunks
2 thyme sprigs, leaves removed
1 tbspolive oil
Salt and pepper
For the runner beans and asparagus
150grunner beans, trimmed
250gasparagus spears, trimmed
2 tbspolive oil
For the peppers, courgettes and spring onions
1red romano pepper, trimmed, deseeded and cut into quarters
150gpadron peppers
1yellow courgette
1green courgette
200gjumbo spring onions, cut into quarters
5 tbspolive oil
Pinch of flaky sea salt
For the grilled lettuce
2little gem lettuces, halved and cut into 4
1little sweetheart lettuce or romaine lettuce, halved and cut into 4
2 tbspolive oil
1/2juice of a lemon
2 tbsp parmesan, finely grated
1/2 tbspblack pepper
For garnish
Freshly squeezed lemon juice
Black pepper
EQUIPMENT
This recipe can be done on the BBQ or using the oven (hob or grill)
To use the BBQ – prepare the grill with clean grates and preheat to medium heat
To use the OVEN + HOB – preheat the grill and set temperature to 200 degrees C. Preheat a grill pan over a high heat for 10 minutes before using
Wine Match
METHOD
For the Romesco Dressing
1
In a medium sized frying pan, over a medium heat, toast the flaked almonds for 3 minutes until golden. Remove and set aside briefly to cool
2
Add all the ingredients into a high-speed blender and blitz for 30 seconds until you get a smooth creamy salad dressing. Decant and set aside for later
For the baby new potatoes
1
In a medium saucepan, add the baby new potatoes, top with boiling water and season with salt. Boil for 12 minutes, until tender
2
Drain and place into a piece of foil with olive oil and seasoning. Close the parcel around the potatoes, leaving the top exposed
For the grilled lettuce
1
Using the grill pan, brush the lettuces with olive oil and grill for 1 minute on each side until charred. Remove and squeeze the lemon juice and parmesan over the lettuce. Season with black pepper
For the tomatoes
1
Place the tomatoes on a piece of foil, sprinkle with thyme leaves, olive oil and seasoning. Grill for 15 minutes until the potatoes are golden and the tomatoes are blistered. Set aside to cool
For the runner beans and asparagus
1
Preheat a grill pan over a medium / high heat for 10 minutes
2
Bring a medium saucepan filled with water to the boil and season with salt. Once boiling add the asparagus and cook for 30 seconds, before adding the runner beans for another 30 seconds
3
Remove the vegetables and run under cold water until cool to the touch. Pat dry, place in a bowl, lightly coat with 1 tsp of olive oil and season
4
When the grill pan is to temperature, grill the beans and asparagus in batches, for 1 minute on each side. Set aside to cool
For the peppers, courgettes, and spring onions
1
Toss the red pepper in 1 tsp olive oil and in the same grill pan, grill for 2 minutes on each side. Remove and set aside
2
Toss the padron peppers in 1 tsp olive oil and ½ tsp flaky sea salt and grill for 5 minutes, gently turning the peppers until they blister and expand. Remove and set aside
3
Toss the courgette in 2 tsp olive oil and grill for 2 minutes each side until grill marks appear, set aside. Toss the jumbo spring onions in 1 tsp oil and grill for 1 minute on each side until blistered and grill marks appear. Remove and set aside
For the grilled lettuce
1
Using the grill pan, brush the lettuces with olive oil, and grill for 1 min each side until charred. Remove and squeeze the lemon juice and parmesan over, season with the black pepper
To serve
1
Arrange the grilled vegetables onto a large platter as desired. Squeeze the lemon juice over and scatter with the remaining toasted flaked almonds. Drizzle with the romesco dressing and black pepper
2
Serve with a chilled glass of delicious Campo Viejo Blanco for the perfect accompaniment. Tuck in and enjoy!
