Green romesco sauce with barbecued nectarines and asparagus

Ingredients

Fruit & Vegetables

  • 3 green peppers
  • 2 garlic cloves
  • lemon juice, to taste
  • 1 bunch of asparagus, woody ends snapped off
  • 2 ripe nectarines, stone removed and sliced into wedges
  • 150g of cherry tomatoes, halved (yellow and red)
  • 1/2 red onion, finely sliced and soaked in cold water for 30 minutes to crisp up and remove sharp flavour

Bakery

  • 1 slice of white bread

Store Cupboard

  • 1 tbsp of whole almonds, toasted
  • salt
  • pepper
  • salt
  • flaky sea salt
  • black pepper

Oils & Vinegars

  • 1 tbsp of sherry vinegar
  • 3 tbsp of olive oil
  • olive oil
  • sherry vinegar

Salad & Fresh Herbs

  • 1 handful of basil, (optional)
  • basil leaves, torn

Cheese

  • buffalo mozzarella, torn (optional)