Membrillo-glazed halloumi skewers
Glaze halloumi with membrillo (quince jelly) then grill on the barbecue to make these moreish veggie skewers. They're perfect for a summertime feast
Romesco sauce
Serves 8 as a dip
Easy
Prep:
Cook:
Make your own romesco sauce for summer barbecues. The blend of almonds and red peppers goes beautifully with barbecued dishes as a dipping sauce
Skip to ingredients
- 100g blanched almonds
- 200g roasted red peppersfrom a jar, drained
- 1 garlic clove
- 1 tbsp sherry vinegarplus extra to season (optional)
- 1 tsp smoked paprika
- 50ml olive oil
Nutrition: Per serving
- kcal143
- fat13g
- saturates2g
- carbs2g
- sugars1g
- fibre0g
- protein4g
- salt0.4g
Method
step 1
Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.
step 2
Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.
step 3
With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.
