Romesco Salad Share Plate
Romesco sauce, a vibrant and savory Catalan condiment, finds its origins in the northeastern region of Spain, (with a little Portugal thrown in) particularly in the city of Tarragona. Its history can be traced back to the late 18th century, where it emerged as a staple in the Mediterranean diet. The sauce's early iterations primarily featured local ingredients such as roasted tomatoes, red capsicums/bell peppers, almonds, and garlic, all blended together with olive oil and a touch of vinegar or wine. fThis versatile sauce has become a beloved accompaniment for seafood, grilled meats, vegetables, and more, both in Spain and internationally, due to its bold and smoky flavor profile.
Here we are serving it as a kind of dip to go with an array of veggies, in particular boiled potatoes, some jammy eggs, and minted yoghurt, which sort of sent it to Greece for a minute. You could totally add prawns, other seafood, some chicken tenders, meatballs would also be perfect. Anything in fact that will scrape up this goodness and get it into your mouth! We love it, it is great for entertaining and really a finger food in this way...make sure there are napkins available. It does get messy.
If you love getting messy...try some of these amazing recipes:
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- 4 capsicum/bell pepper red, quartered and seeds removed
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- 1 Tablespoon pink salt flakes BUY
- 70 Grams almonds BUY
- 1/4 Cup sun dried tomatoes
- 4 cloves garlic
- 1 Tablespoon red wine vinegar
- 1 Teaspoon smoked paprika
- Pinches pink salt flakes BUY
- 1/2 Teaspoon dried red chilli flakes
- 100 Grams Extra Virgin Olive Oil (EVOO) plus some more for roasting BUY
- Handfuls fresh mint leaves (reserve some for garnish)
- Handfuls flat leaf parsley leaves (reserve some for garnish)
- 1 cloves garlic
- 1-2 lemons finely grated zest and juice
- Pinches pink salt flakes BUY
- 200 Grams thick Greek yoghurt
- 12 baby potatoes, halved and boiled or steamed till tender
- 6 eggs medium soft boiled, peeled and halved
- 1 cucumber quartered length ways and sliced
- 200 Grams cherry tomatoes halved
- 100 Grams kalamata olives
To make the Romesco Sauce preheat oven to 250ºC with grill.
Place capsicum into a baking dish. Drizzle with a little EVOO and sprinkle with salt flakes. Roast for 20 minutes or until beginning to char.
Place roasted capsicum, (with all the juice) and remaining Romesco ingredients, except EVOO, into the Thermomix bowl. Blend 20 sec/speed 7.
Set timer to 30 sec/speed 4 and drizzle EVOO through hole in the lid, while blades are turning. Set aside.
To make the mint yoghurt place mint, parsley, garlic and fine zest into a clean, dry Thermomix bowl and chop 4 sec/speed 6. Scrape out into a small bowl.
Add remaining ingredients and stir through to combine.
To assemble, spread Romesco Sauce onto a serving platter. Arrange all remaining ingredients on top. Finish with mint yoghurt and a scattering of mint and parsley. Serve...with plenty of napkins!
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