GREEN BEANS WITHGLUTEN-FREE ROMESCO SAUCE
Give your beans a wonderful kick with our gluten-free Romesco sauce ….
Rosie
GREEN BEANS WITH GLUTEN-FREE ROMESCO SAUCE
Serves 8-10
500 gm green beans, trimmed
Extra virgin olive oil
Romesco Sauce (see below)
Bring a large pot of salted water to the boil and add the beans. Simmer until the beans are just cooked. They should still have a little bite. Drain. Refresh in cold water if you’re planning to serve them later.
Toss in the olive oil, transfer to a serving plate, top with Romesco Sauce and serve.
GLUTEN-FREE ROMESCO SAUCE
Makes 300gm approximately.
50 gm blanched almonds or hazelnuts
1 red capsicum
½ long red chilli (or I chilli for a spicier sauce)
1 garlic clove, blanched in boiling hot water for a few minutes
75 gm tomato flesh (from 2 medium, peeled and seeded tomatoes)
15 ml sherry vinegar
75 ml olive oil
½ teaspoon sea salt
¼ teaspoon ground pepper
Preheat oven to 200°C fan-forced. Line an oven tray with baking paper.
Roast nuts on the tray until lightly coloured. Set aside.
Roast the capsicum and chilli on the tray, turning occasionally, until the skins blister. Set aside in a sealed container until cool enough to handle. Remove the skins, seeds and membranes and discard.
Place the nuts and the capsicum and chilli flesh in a food processor with all the other ingredients and process until a rough paste is formed.
Store in the fridge in an airtight container for up to 5 days. Serve at room temperature or gently reheat in a microwave to serve warm.
TIPS:
The Romesco Sauce can be made up to a week ahead and stored in an airtight container in the fridge.