Stuffed Crunchino Salad with Romesco
This Mediterranean-inspired dish combines the wonderful flavors of Crunchino® (pointed pepper), pomegranate, and Tomberry® (tomato). The creamy Romesco sauce perfectly ties everything together, making this dish a true taste experience.
Preparation:
- Brush 5 Crunchino breads with a bit of oil and sprinkle with some salt. Grill them for about 10 minutes in a grill pan until the Crunchinos are cooked through and have grill marks on all sides.
- Meanwhile, cook the pearl couscous according to the package instructions, adding the bouillon cubes to the water. Once the pearl couscous is cooked, drain it and then rinse it with cold water to stop the cooking process.
- Sauté the zucchini in olive oil with salt and pepper. Mix the zucchini, Tomberry tomatoes, preserved lemon, pomegranate, parsley, lemon zest, a bit of olive oil, salt, and pepper into the pearl couscous. Ensure the mixture is well-seasoned to taste (with salt and pepper).
- Place the grilled Crunchino breads in a blender along with all the other ingredients for the Romesco sauce. Blend until well combined, but it doesn’t need to be completely smooth. Season with salt and pepper.
- Before serving, slice two of the reddish-brown Crunchino breads lengthwise. Fill the Crunchinos with the pearl couscous mixture. Serve the Crunchinos with the Romesco sauce and, if desired, Greek yogurt.
Ingredients (for 4 servings)
2 reddish-brown Crunchino breads, 300 g pearl couscous, 2 vegetable bouillon cubes, 1 zucchini (diced), 35 g preserved lemon (finely chopped), 100 g pomegranate, 100 g Tomberry tomatoes, 15 g parsley, 20 g almonds (finely chopped), zest of 1 lemon, salt, and pepper
Optional: Greek yogurt
For the Romesco Sauce:
40 g almonds, 5 grilled Crunchino breads, 4 teaspoons white wine vinegar, 1 clove garlic, half a
