Charred Courgette with Romesco
Vibrant charred courgettes, nutty quinoa, and rich romesco sauce atop crispy roasted kale—this dish offers a perfect balance of flavors and textures. Perfect for lunch or dinner!
Ingredients
- 2 courgettes
- 2 kale stalks
- 400 g chickpeas (tin, drained)
- 150 g dried quinoa
- 100 g almonds
- 355 g roasted red peppers (jar, drained)
- 80 ml olive oil (extra virgin)
- 20 ml cider vinegar
- 1 tsp paprika
- Salt
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