Ingredients

Romesco Dressing

  • 80 grams flaked almonds, reserving 20g for serving
  • 1 jar of roasted red peppers, drained
  • 2 tablespoons tomato puree
  • 2 tablespoons extra virgin olive oil
  • ½ juice of a lemon
  • 3 cloves garlic
  • 1 tablespoon Spanish sherry vinegar
  • ½ teaspoon salt
  • ½ teaspoon chilli flakes
  • 2 teaspoons smoked paprika

Baby New Potatoes

  • 300 grams baby new potatoes
  • 1 tablespoon olive oil
  • Salt and pepper

Tomatoes

  • 200 grams cherry tomatoes, on the vine, mixed colours
  • 300 grams heritage tomatoes, approximately 3 (we chose a green, yellow and red), sliced and cut into random chunks
  • 2 thyme sprigs, leaves removed
  • 1 tbsp olive oil
  • Salt and pepper

Runner Beans and Asparagus

  • 150 grams, runner beans, trimmed
  • 250 grams asparagus spears, trimmed
  • 2 tsp olive oil

Peppers, Courgettes and Spring Onions

  • 1 red romano pepper, trimmed, deseeded and cut into quarters
  • 150 grams padron peppers
  • 1 yellow courgette
  • 1 green courgette
  • 200 grams jumbo spring onions, cut into quarters, with root attached
  • 5 tsp olive oil
  • Flakey sea salt

Grilled Lettuce

  • 2 little gem lettuce, halved and cut into 4
  • 1 little sweetheart lettuce, or romaine lettuce, halved and cut into 4
  • 2 tbsp olive oil
  • ½ lemon juice
  • 2 tbsp parmesan, finely grated
  • ½ tsp black pepper

Garnish

  • Freshly squeezed lemon juice
  • Black pepper

Steps

Romesco Dressing

  1. This recipe can be done on the BBQ or using the oven (hob or grill).
  2. 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.
  3. 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.

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. Drain, and place into a piece of foil with olive oil and seasoning. Close the parcel around the potatoes, leaving the top exposed.
  2. To use the BBQ, prepare the grill with clean grates and preheat to medium heat.
  3. Coat the prepared vegetables with a little olive oil and season with salt. Throw everything onto the BBQ, including your potatoes in their foil parcel. Start grilling turning regularly, till they turn beautifully charred and tender.

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.

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, season with salt. Once boiling add the asparagus, and cook for 30 seconds before adding the runner beans for another 30 seconds. Remove 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.
  3. When the grill pan is to temperature, grill the beans and asparagus in batches, for 1 minute each side. Set aside to cool.

Peppers, Courgettes and Spring Onions

  1. Toss the red pepper in 1 tsp olive oil, and in the same grill pan, grill for 2 mins each side, remove and set aside. Toss the Padron peppers in 1 tsp olive oil, and ½ tsp flakey sea salt and grill for 5 mins, gently turning the peppers until they blister and expand. Remove and set aside.
  2. Toss the courgette in 2 tsp olive oil, and grill for 2 mins each side until grill marks appear, set aside
  3. Toss the jumbo spring onions in 1 tsp oil, and grill for 1 min each side until blistered and grill marks appear, remove and set aside.

Grilled Lettuce

  1. For the grilled lettuce, remove from the BBQ and squeeze the lemon juice and parmesan over, season with the black pepper. Or using the grill pan, brush the lettuces with olive oil, and grill for 1 min each side unti charred. Remove and squeeze the lemon juice and parmesan over, season with the black pepper.

Garnish

  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!