Make your salads sumptuous! Chargrilled vegetable salad with romesco sauce
Toss together something spectacular this summer with these delicious salads packed with flavour and crunch.
Arrange the chargrilled vegetable salad on a platter. Serve it with the romesco sauce, and with extra nuts and parsley to garnish
For the romesco sauce
- 2 roasted red peppers from a jar
- 1 fat garlic clove, smashed
- 1tsp smoked paprika
- ¼tsp cayenne pepper
- 50g (1¾oz) roasted hazelnuts, plus extra to garnish
- 50g (1¾oz) tomato purée
- A small handful of parsley, roughly chopped, plus extra to garnish
- 2tbsp sherry vinegar
- 100ml (3½fl oz) olive oil, plus extra
- Salt and freshly ground black pepper
For the salad
- 1 small courgette
- 1 small fennel bulb
- 1 sweet pepper
- 4 spring onions
- 1 bunch of asparagus
- 1tbsp olive oil
Put all the ingredients for the romesco sauce in a food processor and pulse to a coarse paste. Drizzle in extra olive oil if needed. Season to taste and set aside.
Slice the courgettes to the thickness of a pound coin. Halve the fennel, remove the core and thinly slice. Halve the pepper, deseed and slice. Trim the spring onions and asparagus.
Put in a bowl, season and drizzle in a little oil. Mix well. Heat a griddle pan until smoking hot and cook the veg in batches, until nicely charred. Arrange on a platter. Serve with the romesco sauce, with extra nuts and parsley to garnish.