Pic of Rebel Recipes’ charred veg bowl with courgette mash & punchy red pepper sauce

Rebel Recipes’ charred veg bowl with courgette mash & punchy red pepper sauce

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Vegetarian mains

Rebel Recipes’ charred veg bowl with courgette mash & punchy red pepper sauce

Serves 2 45 min
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
Image of Rebel Recipes’ charred veg bowl with courgette mash & punchy red pepper sauce

Method

Prep time: 10 min
Cooking time: 35 min
  • 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.
  • 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.
  • Step 3

    Put a griddle pan on a medium heat, then add the olive oil, red pepper, leek and mangetout (or broccoli if using).
  • Step 4

    Cook for 3-4 minutes, turning frequently, until soft and charred.
  • Step 5

    To make the red pepper sauce, add all the ingredients to a clean food processor and blitz.
  • Step 6

    Serve the charred veg on a bed of courgette mash, topped with the red pepper sauce.

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