for 4 person

Tomatoes and peppers

200 g	red peppers, quartered
200 g	vine-ripened tomatoes, quartered
1	onion, cut into pieces
1	red chilli, deseeded, roughly chopped
1 tbsp	olive oil
½ tsp	salt
½	garlic X

Romesco sauce

40 g	almonds, roasted, coarsely chopped
1 tbsp	red wine vinegar
80 g	day-old bread, cut into cubes, toasted
¼ tsp	salt
a little	pepper

Bowls

2	cucumbers, halved, cut in thin slices,
1 tin	butter beans (approx. 420 g), rinsed, drained
1 tbsp	olive oil
½ tsp	salt
90 g	cured ham in slices
1 bunch	peppermint, leaves torn off
1 tbsp	olive oil

How it's done

Tomatoes and peppers

In a bowl, mix the peppers with all the other ingredients up to and including the salt, transfer to a baking tray lined with baking paper. Add the garlic.

To roast

Approx. 40 mins. in the upper half of an oven preheated to 200 °C. Remove, allow to cool slightly.

Romesco sauce

Place the almonds and vinegar in a measuring cup along with the vegetables. Add half of the bread cubes, puree, season. Divide the romesco sauce between the bowls.

Bowls

Place the cucumber and beans in a bowl, mix in the oil, season with salt, serve on top of the sauce. Top with the cured ham, mint and bread, drizzle with oil.

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