Charred Cos Lettuce with Romesco Sauce and Toasted Hazelnuts

Recipe by Joe Boiling
Serves 1-2
Oven temp. 450 ℃
  • 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!

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