Print

Blistered Tomatoes & Beans with Romesco

Ingredients

Scale

FOR THE VEGGIES

  • 2 lbs/1Kg green beans/haricot verts trimmed
  • 2 packs of multi-colored cherry tomatoes
  • Coarse Salt & Black Pepper to taste
  • 1 TBS black sesame seeds- to garnish
  • 1 TBS white sesame seeds- to garnish
  • Good quality olive oil – to finish

FOR THE ROMESCO

  • ¼ cup – unsalted roasted almonds
  • 2 TBS olive oil
  • 2 TBS red wine vinegar
  • 2 garlic cloves
  • 1 tsp paprika
  • Pinch of cayenne pepper

Instructions

Preheat the oven to 450 F/230C

Place the cherry tomatoes on a baking sheet and roast on the middle rack for 20-25 minutes shaking mid-way until they are blistered and charred. Allow them to cool.

Finely chop the almonds in a food processor. Add the oil, vinegar, garlic, paprika, cayenne pepper, and half the tomatoes. Pulse to form a coarse paste. Set aside.

Heat some olive oil in a large skillet on medium-high heat. Cook the green beans in batches so they aren’t overcrowded. Cook for 6-8 minutes till they blister but are still crunchy.

Mix the beans with the romesco sauce. Make sure they are well coated. Season with salt & pepper to taste.

Place the beans on a flat platter and top with the remaining roasted tomatoes. Garnish with some white and black sesame seeds and drizzle with good quality olive oil.

You can serve these veggies at room temperature or warm through.

SERVES 8

Find it online: https://melissamayo.com/recipe/blistered-tomatoes-beans-with-romesco/