Saladsdeliciouslyella
Asparagus & Romesco Salad With Paprika Almonds
This elegant dish makes the perfect side dish for a springtime dinner party. Alternatively, you can also turn it into a main meal by adding roast chickpeas or tofu. Tenderstem broccoli makes a great swap for the asparagus if it is not available.
👥 6 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●food processor
- ●saucepan
- ●frying pan
- ●pan
📝 Preparation Steps
1
Preheat oven to 220°C / 200°C fan / 430°F. Cut the peppers in half and place on a parchment-lined baking tray. Bake for ⏱️ 45 minutes by which time the skin should be blackened. Remove from the oven and place in a large bowl. Cover the bowl with cling film. Allow the peppers to cool, sitting in their own steam. When you can comfortably handle them, remove and discard the skin, stalk and seeds.
2
While the peppers are cooling, turn the oven down to 180°C / 160°C fan / 350°F. Place the 200g / 8 oz of blanched almonds on a baking tray and bake for ⏱️ 15 minutes, stopping to stir halfway through. When they are ready, they should be darkened, fragrant and beginning to release their oils.
blanched almonds7 oz
3
Place the peeled peppers into the bowl of a food processor and blend with 100g / 4 oz of the toasted almonds (reserving the other half for later), the clove of garlic, olive oil, red wine vinegar and sea salt.
garlic1 cloveolive oil2 tablespoons
4
For the remainder of the almonds, place a piece of parchment paper on a baking tray and lightly brush with olive oil. Place the almonds, maple syrup, paprika and nigella seeds in a medium saucepan over medium heat. Cook until the maple syrup bubbles, reduces and all the almonds have a glossy coat. Tip out onto the prepared baking tray in a single layer and sprinkle lightly with flaky sea salt. Allow to cool.
olive oil2 tablespoons
5
Place a frying pan over medium-high heat and once it’s hot, add the chopped asparagus spears. Cook just until bright green and tender, ⏱️ 2-3 minutes. Season to taste with flaky sea salt and freshly ground black pepper.
6
To serve, smear the base of a large serving plate with the red pepper and almond sauce. Place the hot vegetables on top and sprinkle over the caramelised almonds. Serve immediately.
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