Amrit Khanal

June 6, 2022

Serving: 4
Time to make: 35 mins

INGREDIENTS

For the Romesco Dressing

  • 80gflaked almonds, reserving 20g for serving
  • 1 jarroasted red peppers, drained
  • 2 tbsptomato puree
  • 2 tbspextra virgin olive oil
  • 1/2juice of a lemon
  • 3 clovesgarlic
  • 1 tbspSpanish sherry vinegar
  • 1/2 tspsalt
  • 1/2 tspchilli flakes
  • 2 tspsmoked paprika

For the baby new potatoes

  • 300gbaby new potatoes
  • 1 tbspolive oil
  • Salt and pepper

For the tomatoes

  • 200gcherry tomatoes
  • 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

Blanco

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!

Latest Recipes

Three Spanish dishes for the perfect summer BBQ

Three Spanish dishes for the perfect summer BBQ There’s nothing like spending a long afternoon ar…

STEAK AND POLENTA

CREAMY SPANISH RICE PUDDING

You have to be over 21 to enter this site

Please enter your date of birth

Please enter a valid value for the fields: {fields}

You must be of legal age to access the site

Remember me

Don't tick this box if your computer can be accessed by people under legal drinking age

By entering this site, you are agreeing to our TERMS & CONDITIONS,PRIVACY STATEMENT. Read our Privacy Policy to find out more. Read the ENJOY RESPONSIBLY. Our brand endorses responsible and moderate drinking.