Photo by Kostiantyn Vierkieiev on Unsplash
Spanish Grilled Vegetable & White Bean Salad with Romesco Dressing
Grilled red pepper, courgette, and onion with white beans, topped with smooth romesco of roasted peppers, almonds, garlic, vinegar, and olive oil.
- 1 unit red pepper, quartered
- 1 unit courgette, sliced lengthways
- ½ unit red onion, sliced into rings
- 240 g tinned white beans, drained
- 100 g roasted red peppers (from jar), chopped
- 50 g blanched almonds
- 1 clove garlic clove
- 2 tbsp sherry vinegar
- 1 tsp smoked paprika
- 70 ml olive oil
- 15 g fresh parsley, chopped
- 1 tsp sea salt & black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Make romesco dressing: Blend roasted red peppers, blanched almonds, garlic clove, smoked paprika, 2 tbsp sherry vinegar, and 50 ml olive oil until smooth. Season with salt and pepper. Set aside.
- Step 2
Heat a griddle pan or barbecue to high heat.
- Step 3
Brush red pepper quarters, courgette slices, and red onion rings with remaining 20 ml olive oil. Season with salt and pepper.
- Step 4
Grill vegetables for 3-4 minutes per side until charred and tender. Transfer to a large bowl.
- Step 5
Add drained white beans to the grilled vegetables.
- Step 6
Pour romesco dressing over the vegetables and beans. Toss gently to combine.
- Step 7
Let the salad rest for 5 minutes to allow flavours to meld.
- Step 8
Divide between two plates, garnish with fresh parsley, and serve at room temperature or slightly warm.
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