By Daily Mail Reporter
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Toss together something spectacular this summer with these delicious salads packed with flavour and crunch.
Arrange the chargrilled vegetable salad on a platter. Serve it with the romesco sauce, and with extra nuts and parsley to garnish
Serves 4
For the romesco sauce
For the salad
Put all the ingredients for the romesco sauce in a food processor and pulse to a coarse paste. Drizzle in extra olive oil if needed. Season to taste and set aside.
Slice the courgettes to the thickness of a pound coin. Halve the fennel, remove the core and thinly slice. Halve the pepper, deseed and slice. Trim the spring onions and asparagus.
Put in a bowl, season and drizzle in a little oil. Mix well. Heat a griddle pan until smoking hot and cook the veg in batches, until nicely charred. Arrange on a platter. Serve with the romesco sauce, with extra nuts and parsley to garnish.
Published by Associated Newspapers Ltd
Part of the Daily Mail, The Mail on Sunday & Metro Media Group
