Charred Cos Lettuce with Romesco Sauce and Toasted Hazelnuts
Recipe by Joe Boiling
2 Heads of Baby Gem Lettuce, split in half lengthways
2 Tbsp Blanched Hazelnuts, toasted
For the Romesco sauce;
1 Roasted Red Pepper, from a jar
1 Garlic Clove, crushed
50g Flaked Almonds, toasted
1/2 Tsp Tomato Puree
1 Tbsp Smoked Paprika
Pinch of Chilli Flakes (optional)
1 Tbsp Chopped Parsley
1 Tbsp Sherry Vinegar
110g Olive Oil
Romesco sauce is normally made with bread but this gluten free version is slightly lighter and lends itself to what is a surprisingly filling side dish…
To make the Romesco sauce, pop all the ingredients except the oil into a blender, season well and blitz. Continue blending whilst adding the oil before checking the seasoning and setting to one side.
Pop the halved lettuce heads into a tray, season and liberally drizzle with olive oil. Put the tray into Roccbox and cook the lettuce heads, rotating as necessary until charred – this should take around 2-3 minutes.
Transfer the cos to a plate, lightly grind the toasted hazelnuts in a pestle and mortar and sprinkle over the lettuce before dotting around a few blobs of the Romesco sauce. Tuck in!
Improve this recipe and get involved!
Tell us how you'd make it better, upload images of your own
creations or request a recipe using the commenting tools below...
Join over 25,000 foodies and sign up
for Joe's inspiring recipes and special offers
You won't want to, but you can unsubscribe anytime.
By closing this message, you consent to our cookies on this