RUNNER BEANS WITH ROMESCO DIP
Home-grown beans are sweet and juicy right now, and are super delicious as a tapas-style nibble dipped in punchy, Spanish romesco sauce. If the sun’s shining, griddle on the barbecue for an extra smokey hit.
READY IN 30min. SERVES 4
◆ Put 50g (2oz) toasted and cooled blanched almonds, 25g (1oz) bread, 100g (3½oz) roasted red peppers
from a jar, 1 large roughly chopped tomato, 1 large crushed garlic clove, 1tbsp sherry vinegar, 2tbsp olive oil,
½tsp sweet smoked paprika and a pinch of chilli flakes into a food processor, season and blend until smooth. Toss 400g (14oz) runner beans, trimmed and halved, in 1tbsp olive oil. In batches, cook runner beans in a hot griddle pan over high heat for 8-10min, turning occasionally, until tender and charred. Season and serve with the romesco sauce.