Photo by Kostiantyn Vierkieiev on Unsplash
Spanish Grilled Vegetable and White Bean Salad with Romesco Dressing
Grilled pepper, courgette, and onion with tinned white beans, dressed in blended roasted red pepper, almonds, and olive oil.
- 400 g tinned white beans
- 200 g red pepper
- 200 g courgette
- 100 g red onion
- 100 g roasted red peppers in jar
- 40 g blanched almonds
- 2 whole garlic clove
- 2 tbsp sherry vinegar
- 80 ml olive oil
- 3 g smoked paprika
- 15 g fresh parsley
- 5 g salt
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Add to a shopping listHow the shopping list works →- Step 1
Make romesco dressing: blend roasted red peppers, blanched almonds, 2 minced garlic cloves, sherry vinegar, 60ml olive oil and smoked paprika until smooth. Season with salt. Set aside.
- Step 2
Slice fresh red pepper into thick strips. Cut courgette lengthways into 5mm slabs. Cut red onion into thick rings.
- Step 3
Toss vegetables with 20ml olive oil and salt. Heat a griddle or grill pan over high heat until very hot.
- Step 4
Grill pepper strips 3-4 minutes per side until charred and tender. Transfer to a plate.
- Step 5
Grill courgette slabs 2-3 minutes per side until charred. Transfer to plate.
- Step 6
Grill red onion rings 2-3 minutes per side until softened and charred. Transfer to plate.
- Step 7
Drain and rinse white beans. Toss grilled vegetables with beans in a large bowl.
- Step 8
Pour romesco dressing over salad and toss gently to coat. Let sit 5 minutes for flavours to meld.
- Step 9
Garnish with fresh parsley and serve at room temperature or slightly warm.
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