How to make smoky courgettes with pumpkin seed-hazelnut romesco

Time-strapped? This vegan sauce will be the solution to your problems, says Julia Platt Leonard

(Photos Julia Platt Leonard)

A jar of romesco sauce is a gift for the time-crunched cook, when you get home and need something on the table 15 minutes ago.

While traditionally made with roasted red peppers, blanched almonds, a hit of vinegar, smoked paprika and sometimes tomatoes, romesco sauce is open to interpretation.

Here, the smoked paprika is taken out and tossed in with sauteed courgettes instead.

The almonds are replaced with hazelnuts and pumpkin seeds – two great protein sources – and grated lemon zest takes on the role played by vinegar.

Blitz it all together and serve with flatbread for pre-dinner nibbles, dolloped generously into a vegetable soup or to jazz up boiled potatoes.

Keep it stored in the fridge (this recipe makes more than you’ll need) and you’re sorted.

Smoky courgettes with pumpkin seed-hazelnut romesco sauce

Serves 2

1 medium courgette
½ tsp smoked paprika 
200g roasted red peppers, chopped
Zest of 1 lemon
30g toasted hazelnuts, chopped
20g pumpkin seeds
40-50ml olive oil
1 garlic clove, diced
Salt 

To make the sauce, blitz the red peppers, hazelnuts, pumpkin seeds, garlic and lemon zest with about 25ml of the olive oil. It should form a rough, spoonable sauce.

Slice the courgette into discs, sauté in a frying pan over medium-high heat with about 1½ tablespoons of the olive oil and a generous sprinkle of salt.

When almost cooked through, stir in the smoked paprika. Plate the courgettes on a plate and serve with the pumpkin seed-hazelnut romesco sauce.

@juliapleonard