- 1 red pepper
- A 25g bag of sunflower seeds
- 1 garlic clove
- 2 tbsp red wine vinegar
- A 75g bag of quinoa
- 1 leek
- 1 courgette
- 2 carrots
- 2 purple carrots
- A handful of flat leaf parsley
- 150ml boiling water
- 2 tsp olive oil
- Sea salt and freshly ground pepper
- Three bowls
- Cling film
- Frying pan
- Small food processor (optional)
- Small pan with a lid
- Measuring jug
If you have a gas hob, put the pepper directly over your largest hob and char it for 10 mins. Or, you can char it under the grill. Turn it every so often till the skin is blackened. Pop the pepper in a bowl. Cover with cling film and leave to cool.
While the pepper cools, tip the sunflower seeds into a dry frying pan over a medium heat. Toast for 2-3 mins, stirring often, till they smell nutty and start to brown. Tip into a small food processor. Peel and roughly chop the garlic. Add to the processor with 2 tbsp of the red wine vinegar.
Peel the blackened skin off the pepper (it doesn’t matter if you can’t get it all off). Halve it and scoop out the seeds, then roughly chop. Add to the processor. Blitz to make a smooth sauce. No processor? Finely chop everything and mix to make a salsa.
Tip the quinoa into a sieve and rinse under cold water for 1-2 mins. Tip the quinoa into a pan. Pour in 150 ml boiling water. Bring to the boil. Cover. Turn the heat right down. Gently simmer for 10-15 mins till the water is absorbed and the quinoa is tender.
While the quinoa cooks, trim the leek and slice into rings around 1 cm thick. Put in a bowl with 1 tsp oil and some seasoning. Turn to coat. Warm the frying pan over a medium heat. Fry the leek for 5 mins, stirring often, till charred and soft. Slide into a clean bowl.
Trim the courgette and slice into batons around 1 cm thick. Trim the carrots and slice into batons to match the courgette. Place both in the bowl you used for the leeks. Add 1 tsp oil. Season. Turn to coat.
Fry the courgettes and carrots in batches for 8-10 mins, turning often, till charred and softened. Add them to the leeks. Add the quinoa and stir to mix everything together.
Roughly chop the parsley stalks and stir into the quinoa salad. Divide between two warm plates. Drizzle over the romesco sauce and scatter over the parsley leaves to serve.