Grilled potato & courgette salad with romesco dressing
When I started making this salad I thought I had all the necessary ingredients to hand. But then I discovered that a) I didn't, and b) this is a very versatile salad! So the ingredients below show what I actually used. This made around 3 servings as a main meal served with either some nice cheese, meats, or boiled eggs.
I don't have a BBQ, so I oven roasted where the instructions say grill; I was sceptical about the lemon but it does seem to make it a lot juicier. I reduced the quantity of olive oil too. Oh - and I didn't read the instruction to only use 1/2 cup of the romesco dressing & dumped it all on - it was delicious :-)
Ingredients
romesco sauce ingredients:
1 roasted red bell pepper, stems + seeds removed (use one from a jar if you feel it)
1 garlic clove, peeled
2 tbsp tomato paste
big splash of white wine vinegar
1 1/2 tsp paprika
pinch of chili flakes
1 tbsp extra virgin olive oil
salt + pepper
1-2 tsp mustard (I used Maille wholegrain)
salad ingredients:
470g small potatoes, scrubbed
2 big handfuls of green beans, trimmed
1 courgette, cut down the middle lengthwise & cut into bitesize pieces
1 tbsp olive oil (for oven roasting the veg)
1 lemon, halved
salt + pepper
Directions
Nothing really changed from the original, so head over to http://www.thefirstmess.com/2013/07/18/grilled-potato-lemon-zucchini-salad-romesco-recipe/ for the how to and also to see what I omitted.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
