Seared vegetables with romesco sauce

 Ingredients

Servings:-4+

4 red bell peppers

1 jalapeño

2 cloves garlic

60 ml olive oil

1 tbsp red wine vinegar

140 g almonds

30 g cilantro

2 tsp smoked paprika powder

1 lemon (zest and juice)

20 purple potatoes (small, boiled)

1 zucchini

1 cauliflower

3 leeks

olive oil for frying

salt

pepper

smoked paprika powder

olive oil for garnish

Metric

Imperial

Utensils

baking sheetovenfood processorfine gratercutting boardknifefrying pangrill pan

How to cook potatoes

How to zest citrus fruits

How to prepare zucchini

Nutrition per serving

Cal

494Protein

14 gFat

34 gCarb

32 g

Step 1/7

Preheat the oven to 230°C/450°F. Transfer red bell peppers to a baking sheet and roast for approx. 30 min., or until blistered and soft. Let cool for a few minutes.Save

4 red bell peppers

baking sheetoven

Preheat the oven to 230°C/450°F. Transfer red bell peppers to a baking sheet and roast for approx. 30 min., or until blistered and soft. Let cool for a few minutes.

Step 2/7

Remove and discard the seeds and stems, and peel the skin. Slice jalapeño and remove the seeds. In a food processor, combine the roasted peppers, jalapeños, garlic, olive oil, red wine vinegar, almonds, cilantro, and smoked paprika powder. Zest and juice lemon, and add to the food processor. Season to taste with salt. Blend until smooth.Save

1 jalapeño2 cloves garlic60 ml olive oil1 tbsp red wine vinegar140 g almonds30 g cilantro2 tsp smoked paprika1 lemonsalt

food processorfine gratercutting boardknife

Remove and discard the seeds and stems, and peel the skin. Slice jalapeño and remove the seeds. In a food processor, combine the roasted peppers, jalapeños, garlic, olive oil, red wine vinegar, almonds, cilantro, and smoked paprika powder. Zest and juice lemon, and add to the food processor. Season to taste with salt. Blend until smooth.

Step 3/7

Lightly crush each boiled potato with the side of a knife. Heat some olive oil in a frying pan over medium heat, add potatoes, season with salt, and fry for approx. 20 min., or until potatoes just start to crisp from both sides.Save

20 purple potatoessaltolive oil for frying

frying pan

Lightly crush each boiled potato with the side of a knife. Heat some olive oil in a frying pan over medium heat, add potatoes, season with salt, and fry for approx. 20 min., or until potatoes just start to crisp from both sides.

Step 4/7

While the potatoes are frying, cut zucchini into bite-sized pieces. In a grill pan, grill zucchini for approx. 15 min with some oil. Remove cauliflower stem and cut cauliflower into bite-sized pieces. Sauté cauliflower for approx. 15 min. over medium-high heat in a frying pan. Season with salt and pepper, and set aside.Save

1 zucchini1 cauliflowersaltpepperolive oil for frying

frying pangrill pancutting boardknife

While the potatoes are frying, cut zucchini into bite-sized pieces. In a grill pan, grill zucchini for approx. 15 min with some oil. Remove cauliflower stem and cut cauliflower into bite-sized pieces. Sauté cauliflower for approx. 15 min. over medium-high heat in a frying pan. Season with salt and pepper, and set aside.

Step 5/7

Cut leek into 5-cm/2-in. pieces and halve lenghtwise. In a frying pan, sauté for approx. 10 min., cut-side down, until they caramelize and char slightly, then flip and sauté for a few minutes on the other side, until softened. Set aside.Save

3 leeksolive oil for frying

frying pan

Cut leek into 5-cm/2-in. pieces and halve lenghtwise. In a frying pan, sauté for approx. 10 min., cut-side down, until they caramelize and char slightly, then flip and sauté for a few minutes on the other side, until softened. Set aside.

Step 6/7

Remove crushed potatoes from heat and season well with salt, pepper, and a sprinkle of smoked paprika powder to taste.Save

saltpeppersmoked paprika powder

Remove crushed potatoes from heat and season well with salt, pepper, and a sprinkle of smoked paprika powder to taste.

Step 7/7

Mound the romesco sauce in the center of a large plate and serve with crushed potatoes, seared leeks, zucchini, and cauliflower. Garnish with a drizzle of olive oil and a sprinkle of salt. Enjoy!Save

olive oil for garnishsmoked paprika powder for garnishsalt

Mound the romesco sauce in the center of a large plate and serve with crushed potatoes, seared leeks, zucchini, and cauliflower. Garnish with a drizzle of olive oil and a sprinkle of salt. Enjoy!

With chef Asad abbasi