Preheat a barbecue to around 200°C and set up for direct cooking

Drizzle a tablespoon of oil over the green peppers and rub so they are evenly coated. Cook on the barbecue, turning once the skin is charred black on the underside. When the peppers are blackened all over, remove, place in a bowl and cover with cling film – this will help the skins peel off easily

Place the garlic cloves (in their skins) on the barbecue, and keep turning until blackened spots appear on the outside. You want a smoky, charred flavour on the outside but still the punchy flavour of raw garlic on the inside, so don't cook for too long. Take off the barbecue and peel when cool enough to handle

When the peppers are cool, peel and discard the black skins, stalks and seeds. Place the flesh in a blender along with the garlic, bread, almonds, vinegar, oil and basil (if using), then blend until smooth

Taste and season with salt, pepper and lemon juice. Set aside

Toss the asparagus and nectarines in a small drizzle of olive oil and sprinkle with flaky sea salt. Place on the barbecue and cook until charred, using tongs to turn and get even bar marks

Toss the halved tomatoes with salt, pepper and a dash of sherry vinegar

To plate, spread the romesco sauce over the base of a platter, then pile up the asparagus, nectarines, tomatoes, red onion and torn basil. Drizzle with a little extra virgin olive oil to finish