Grilled potato & courgette salad with romesco dressing

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 :)