Vegetarian mains
Rebel Recipes’ charred veg bowl with courgette mash & punchy red pepper sauce
This dish is packed with vibrant rainbow vegetables - a base of delicious courgette mash, topped with charred veggies and punchy red pepper sauce. You can use whatever veg you like, which are great cooked on a griddle pan as here but also fantastic cooked on a BBQ in the summer. This recipe is extracted from Rainbow Bowls by Niki Webster (Pop Press, £12.99). Photography by Niki Webster.
Cook's notes
Try serving with crispy potatoes and olive oil. Mix the charred veg up according to the season.
Ingredients
For the veg:
- 1 tbsp olive oil
- 1 red or orange pepper, deseeded & sliced into quarters lengthways
- 1 leek, washed and sliced in half, then down the middle, then cut into 4 pieces
- Handful of mangetout, or try Tenderstem or purple sprouting broccoli, larger pieces cut down the middle lengthways
For the courgette mash:
- 2 courgettes, roughly chopped
- 1 tbsp olive oil
- 400g can chickpeas, drained & rinsed
- 1 garlic clove, sliced
- 1 tbsp tahini
- Juice of ½ lemon
- ½ tsp sea salt & black pepper
- Handful of fresh mint leaves & dill sprigs
For the red pepper sauce:
- 2 garlic cloves
- ½ tsp cumin seeds
- 1 tsp smoked paprika
- 1 red pepper, deseeded & chopped
- ½ tsp sea salt
- 2 tbsp white wine vinegar
- 4 tbsp extra virgin olive oil
Method
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Step 1
Preheat oven to 180°C/Gas 5. To make the courgette mash, add the courgettes to a roasting tray. Toss in the oil, then roast for 25-30 minutes. Leave to cool.
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Step 2
Add all the courgette mash ingredients, except the herbs, but including the cooled roast courgettes to a food processor or blender and blitz to a chunky paste. Add the mint and dill and pulse briefly. Set aside.
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Step 3
Put a griddle pan on a medium heat, then add the olive oil, red pepper, leek and mangetout (or broccoli if using).
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Step 4
Cook for 3-4 minutes, turning frequently, until soft and charred.
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Step 5
To make the red pepper sauce, add all the ingredients to a clean food processor and blitz.
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Step 6
Serve the charred veg on a bed of courgette mash, topped with the red pepper sauce.