Serves 4
Directions
- 1Blend roasted peppers, sundried tomatoes, oil, almonds, vinegar, paprika, cayenne and seasoning until smooth to make the romesco sauce.
- 2Spread the Romesco on a serving plate.
- 3Pile on the potatoes and roasted vegetables.
- 4Whisk tahini, lemon juice, water and salt until smooth and pourable.
- 5Drizzle with tahini.
- 6Top with parsley and serve.
Ingredients
- 1 kg baby new potatoes
- 4 tbsp olive oil
- Salt
- pepper
- 300 g roasted red peppers (jarred)
- 80 g sundried tomatoes
- 50 ml sundried tomato oil
- 100 g blanched almonds
- 1 tbsp red wine vinegar
- 1 tsp smoked paprika
- 0.25 tsp cayenne pepper
- Salt
- pepper
- 1 red onion
- 1 red pepper
- Olive oil
- Salt
- pepper
- 0.5 lemon
- 4 tbsp runny tahini
- 2 tbsp water
- Salt
- Fresh parsley
Equipment
baking traysfood processor
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