Ingredients
Vegetables
Broccolini, trimmed60 g
Green beans, topped and tailed50 g
Zucchini, sliced50 g
Cherry tomatoes40 g
Olive oil15 ml
Sea salt and pepperto taste
Romesco sauce
Roasted red capsicum100 g
Blanched almonds, toasted40 g
Garlic1 clove
Smoked paprika1 tsp
Red wine vinegar15 ml
Olive oil50 ml
Salt and pepperto taste
Method
- 11. Prepare romesco: blitz all romesco ingredients until smooth; season; refrigerate until needed.
- 22. Blanch broccolini and green beans in salted boiling water for 2 min; refresh in ice water; drain well.
- 33. Heat a sauté pan or wok to high heat; add olive oil.
- 44. Sauté all vegetables over high heat for 2–3 min until heated through and slightly charred.
- 55. Season with salt and pepper.
- 66. Smear romesco on a small plate or bowl.
- 77. Pile sautéed vegetables over the romesco; serve immediately.
Quality Check
- Vegetables are vibrant green — not grey or overcooked.
- Romesco is smooth, rich and terracotta in colour.
- Dish is served hot and immediately after sautéing.
- Seasoning is present — vegetables should not taste flat.
Sides Standards
All sides fired simultaneously with main course
Temperature consistent — never serve cold sides
Portion weight consistent — use scale for batch prep
Equipment
Saucepan, ice bath, sauté pan or wok, blender, small plate or bowl
Allergens & Dietary
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