Green romesco sauce with barbecued nectarines and asparagus

40 minutes


Green romesco sauce

  • 3 green peppers
  • 1 slice of white bread
  • 1 tbsp of whole almonds, toasted
  • 1 tbsp of sherry vinegar
  • 2 garlic cloves
  • 3 tbsp of olive oil
  • salt
  • pepper
  • lemon juice, to taste
  • 1 handful of basil, (optional)

Charred asparagus and peach

  • 1 bunch of asparagus, woody ends snapped off
  • 2 ripe nectarines, stone removed and sliced into wedges
  • olive oil
  • salt


  • 150g of cherry tomatoes, halved (yellow and red)
  • sherry vinegar
  • flaky sea salt
  • black pepper

To serve

  • 1/2 red onion, finely sliced and soaked in cold water for 30 minutes to crisp up and remove sharp flavour
  • buffalo mozzarella, torn (optional)
  • basil leaves, torn


Preheat a barbecue to around 200°C and set up for direct cooking
Drizzle a tablespoon of oil over the green peppers and rub so they are evenly coated. Cook on the barbecue, turning once the skin is charred black on the underside. When the peppers are blackened all over, remove, place in a bowl and cover with cling film – this will help the skins peel off easily
Place the garlic cloves (in their skins) on the barbecue, and keep turning until blackened spots appear on the outside. You want a smoky, charred flavour on the outside but still the punchy flavour of raw garlic on the inside, so don't cook for too long. Take off the barbecue and peel when cool enough to handle
When the peppers are cool, peel and discard the black skins, stalks and seeds. Place the flesh in a blender along with the garlic, bread, almonds, vinegar, oil and basil (if using), then blend until smooth
Taste and season with salt, pepper and lemon juice. Set aside
Toss the asparagus and nectarines in a small drizzle of olive oil and sprinkle with flaky sea salt. Place on the barbecue and cook until charred, using tongs to turn and get even bar marks
Toss the halved tomatoes with salt, pepper and a dash of sherry vinegar
To plate, spread the romesco sauce over the base of a platter, then pile up the asparagus, nectarines, tomatoes, red onion and torn basil. Drizzle with a little extra virgin olive oil to finish