Romesco, a Spanish sauce of red peppers and almonds, pairs beautifully with barbecued spring onions, asparagus and broccoli
Overview
Prep time
15 mins
Cook time
20 mins
Serves
6
Ingredients
For the romesco sauce
- 2 large red peppers
- Olive oil, for brushing
- 1 slice of sourdough
- 50g almonds, blanched and toasted
- 3 garlic cloves, peeled
- ½ tsp smoked paprika
- 1-2 tsp sherry vinegar, added to taste
For the vegetables
- 2 bunches spring onions
- 2 bunches asparagus
- 2 bunches purple sprouting broccoli
Method
Step
Prepare your barbecue so it’s nice and hot.
Step
For the sauce, brush 2 large red peppers with a little olive oil.
Step
Grill over a high heat until soft and lightly charred all over (but not totally blackened).
Step
Brush a little more oil over 1 slice of sourdough and toast that on the grill too.
Step
Slice the peppers in half and remove the seeds, stems and membranes.
Step
Add to a food processor, along with the roughly torn slice of toast.
Step
Tip in 50g almonds (blanched and toasted), 3 peeled garlic cloves and ½ tsp smoked paprika.
Step
Blitz to purée, then add 1-2 tsp sherry vinegar to taste and some seasoning.
Step
Blitz once more, adding just enough cold water to bring it together as a smooth paste.
Step
Scoop into a bowl and serve at room temperature. It will keep for three days in the fridge but best not served fridge cold.
Step
To prepare the vegetables, wash and trim 2 bunches spring onions, 2 bunches asparagus, and 2 bunches purple sprouting broccoli then drizzle in olive oil and season.
Step
Tip on to the grill bars directly over the fire and cook until lightly charred and just tender.
Step
Serve with the romesco drizzled all over, or on the side, whichever you prefer.