Spring Romesco Roasted Vegetable Salad

Spring Romesco Roasted Vegetable Salad

Fresh, colourful and full of Mediterranean flavour, this nourishing vegan salad brings together golden roasted vegetables, crispy chickpeas and a rich, smoky romesco sauce. Naturally packed with fibre, plant-based protein, antioxidants and heart-friendly unsaturated fats from extra-virgin olive oil and almonds, it’s a wholesome and satisfying dish that doesn’t compromise on flavour. Finished with fresh herbs and peppery rocket, it’s perfect for a light lunch, dinner or a beautiful shared table.

Prep Time: 15 Minutes

Cook Time: 50 Minutes

Serves: 4

Ingredients:

Roasted Vegetables:

• 500 g baby potatoes, halved
• 2 red capsicums, cut into large pieces
• 2 zucchini, cut into thick half-moons
• 1 red onion, cut into wedges
• 1 bunch asparagus, trimmed and cut in half
• 1 and 1/2 cup cooked chickpeas
• 4 tbsp Cobram Estate Classic Extra Virgin Olive Oil
• 2 tbsp nutritional yeast
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• pinch of salt and pepper

Romesco:

• 2 red capsicums 
• 1/2 cup roasted almonds
• 2 tbsp tomato paste
• 1 garlic clove
• 2 tbsp red-wine vinegar
• 1/2 tsp smoked paprika
• 3 tbsp Cobram Estate Classic Extra Virgin Olive Oil
• juice of half a lemon
• pinch of salt and pepper 

To Serve:

• 2 cups rocket
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• drizzle of Cobram Estate Classic Extra Virgin Olive Oil

Preparations:

1. Preheat the oven to 220°C. Place the potatoes and red onion on a large baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes.


2. Place the capsicum pieces (from all 4 capsicums) on a separate baking tray, drizzle with olive oil and roast alongside the potatoes for 20 minutes, or until softened and lightly charred.


3. After the potatoes and onion have roasted for 20 minutes, add the zucchini and chickpeas to the tray. Sprinkle over the nutritional yeast, smoked paprika and garlic powder, season with salt and pepper, and toss well. Roast for a further 25 to 30 minutes, until the potatoes are golden and the chickpeas are crisp.


4. Remove both trays from the oven. Set the potato and vegetable tray aside and remove the roasted capsicum from the other tray. Add the asparagus to the capsicum tray, drizzle with olive oil and roast for 8 to 10 minutes, until tender and lightly charred.


5. Take half of the roasted capsicum and roughly chop it for the salad. Add the remaining roasted capsicum to a food processor with the almonds, tomato paste, garlic, red-wine vinegar, smoked paprika, olive oil, lemon juice, salt and pepper. Blend until smooth and creamy.


6. Spread the romesco over a large serving plate. Add the rocket, followed by the roasted potatoes, onion, zucchini, chickpeas, asparagus and chopped roasted capsicum.


7. Scatter over the parsley and dill, then finish with a generous drizzle of extra virgin olive oil.

Watch the video: https://www.youtube.com/embed/dUJNq8TXX8g

Source URL: https://chloeevegan.com/recipe/spring-romesco-roasted-vegetable-salad/

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