Charred Tenderstem® with Smoky Romesco Sauce & Toasted Almonds

Charred Tenderstem® with Smoky Romesco Sauce & Toasted Almonds

  • 5 minutes preparation

  • 5 minutes cooking

  • Serves 2

Credit to Donal Skehan for the recipe

Nutritional information per serving

  • kcal474
  • fat31.7g
  • saturates8.8
  • carbs26.1g
  • sugars6
  • fibre8.5g
  • protein18.3
  • salt0.9g

Ingredients

You'll need
  • 500g Tenderstem®
  • 2tbsp Olive oil
  • 1tbsp Butter
  • 4tbsp Flaked almonds, toasted
  • 250g Ricotta
  • 4-6 Slices sourdough bread, toasted
  • Sea salt
For the Romesco Sauce
  • 50g Blanched almonds, toasted
  • 50g Skinless hazelnuts, toasted
  • 6 Garlic cloves, peeled and roughly chopped
  • 6tbsp Extra virgin olive oil
  • 2tbsp Red wine vinegar
  • 1tsp Smoked paprika
  • 1 Slice of stale white bread, torn up (crusts are perfect)
  • 1/2 Red onion, peeled and roughly chopped
  • 1 Large tomato, peeled, deseeded and chopped
  • 90g Roasted red peppers from a jar
  • Good handful of flat-leaf parsley, finely chopped
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Method

  1. Prepare the romesco sauce by placing all the ingredients in a food processor and blitzing until they are combined but still have texture. Season with sea salt and ground black pepper.
  2. Heat a large griddle pan over a medium heat. Brush the Tenderstem® with oil and butter and arrange across the base of the pan. Sprinkle generously with sea salt and allow to char for approximately 4 minutes either side until tender and each piece has deep char marks. If you would prefer your Tenderstem even more tender, add a splash of water to the pan and cover with a lid for 1-2 minutes.
  3. Spread each slice of sourdough toast with ricotta and top with charred Tenderstem®, romesco sauce and toasted almonds.
  4. Serve while the Tenderstem® is still warm.

Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.