Tenderstem® and Roast Peppers - Catalan Style
Created by Romana Richards
I am an early retired International Officer who worked with Asian and European students. My style of cooking, therefore, tends to be inspired by world cuisine. As well as a cooking and baking hobby I not only like to garden but raising plants from seed, taking cuttings and growing some of my own veg. Travel, without a doubt, is a great pleasure too.
- Created by Romana Richards
- 2 mins preparation
- 15 mins cooking
- Serves 4
This can either be a warm salad or a side. I like to mix it with left over pork for a main dish myself. It uses the freshest Tenderstem® broccoli with the best of Catalan ingredients such as peppers, nuts, walnuts (but pine nuts will be just as nice), products from grapes (in this case sultanas and sherry vinegar) and olive oil.
- 220g Tenderstem®
- 2 Halves of red and yellow peppers
- 1 Tbsp walnut pieces
- I Tbsp sultanas
- 1 Tsp sherry vinegar
- 1 Tbsp olive oil
- Salt and pepper to season
Put peppers onto tray into a pre-heated oven at 200 degrees/Gas Mark 4 and roast for 15 minutes.
Meanwhile mix the dressing ingredients of vinegar, oil and seasoning together. Pour over the sultanas. Stand aside.
5 minutes before the end of the roasting time, steam the Tenderstem®.
2 minutes before the end of the roasting time, put the walnuts on the tray to toast.
At the end of cooking, remove the peppers and nuts, cool a little. Peel and chop the peppers into bite sized pieces. Combine with the steamed Tenderstem®, walnuts, sultanas and pour over the dressing.