Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast pepper
Preheat the oven to 220°C/200°C fan. Slice the bell pepper in half lengthwise and de-seed. Place the pepper on a baking tray, skin-side facing up. Drizzle with oil and season with a pinch of salt. Add the unpeeled garlic alongside. Roast for 15 min. Meanwhile, trim the tenderstem.
2 Cook chicken
Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Once cooked, cover and set aside to rest.
3 Roast broccolini
Once the peppers and garlic are soft and cooked through remove and set them aside. Add the tenderstem to the same baking tray with a drizzle of oil and a pinch of salt. Roast for 10 min or until starting to brown and soften. After 10 min, add the almondflakes to the tray and bake for 1-2 min further or until starting to brown.
4 Make Romesco sauce
Peel the roastedgarlic. Transfer the cooled peppers to a blender. Add the vinegar, roastedgarlic, sun-driedtomatoes, wholealmonds, smokedpaprika, measuredwater, olive oil, crumbled stockcube and salt. Blend until smooth. This is your Romescosauce - add a splash of water if the Romesco is too thick.
5 Cook green beans
Wash and trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
Plate the Romesco sauce, top with the sliced chicken, roasted tenderstem, greenbeans and toasted almondflakes.