03 May 2022
20 Minutes | easy | Serves 4
These simple sandwiches make a quick and easy lunch for a sunny day. Any leftover romesco can be stored in the fridge and served with any grilled vegetables, meat or fish. It is also wonderful served as a dip with crisps or fresh vegetables.
1.
Combine the drained peppers, almonds, bread, tomatoes, garlic, smoked paprika, sherry vinegar, lemon juice and olive oil in a blender with some salt. Whizz to a paste. Check the seasoning – the romesco should be both sweet and sour. Add some more salt if necessary, then set aside.
2.
Light two gas burners on the Jupiter Outback BBQ and set the heat to medium-high. Once hot, lightly rub the halloumi with oil and place over direct heat. Cook the halloumi for a few minutes each side or until charred.
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