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Almond romesco with chargrilled vegetables
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400g frozen chargrilled vegetable medley
200g pack asparagus
20g flaked almonds
4 tsp extra virgin olive oil
1 red pepper, deseeded and cut into small chunks
25g Cooks’ Ingredients Fresh Breadcrumbs
2 cloves garlic, chopped
2 tsp Bart Infusions Chilli Paste
1 tbsp sherry vinegar
2 tsp chopped lemon thyme
1. Preheat the oven to 220ºC, gas mark 7. Tip the vegetable medley into a roasting tin and bake for 25 minutes, separating the pieces halfway through to cook evenly. Cook the asparagus in boiling water for 2 minutes, then drain.
2. Toast the almonds in a dry frying pan. Tip all but 1 tbsp into a food processor. Heat 1 tsp of the oil in the pan and fry the pepper for 5 minutes until softened and beginning to colour. Add the breadcrumbs and garlic and fry for a further 1-2 minutes until the breadcrumbs start to brown. Add to the food processor and blend to a thick paste. Add the remaining oil, chilli paste, vinegar and 3 tbsp boiling water and blend until completely smooth.
3. Add the asparagus and thyme to the roasting tin and mix the ingredients together. Return to the oven for a further 8-10 minutes until the vegetables are tender. Spoon onto plates with the sauce, scattering the reserved almonds on top.
Typical values per serving:
2 of your 5 a day; source of protein.
This recipe was first published in July 2019.