Catalan Calçots with Romesco Lentil Salad

Ingredients

• 8 scallions or spring onions
• 1 can green lentils, drained and rinsed
• 1 red bell pepper, quartered
• 1 small tomato, halved
• 1/4 cup roasted almonds
• 1 slice day-old bread, torn
• 1 garlic clove
• 1 tbsp sherry vinegar
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 2 cups arugula
• 1 tbsp chopped parsley
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Heat the broiler or a grill pan to high and line a tray if using the broiler.
2. Char scallions, pepper, and tomato until blistered and tender, turning so the vegetables color evenly.
3. Blend pepper, tomato, almonds, bread, garlic, vinegar, paprika, and 2 tablespoons oil into a textured romesco; season to taste.
4. Warm the lentils in a small pan with the remaining oil, salt, pepper, and half the parsley.
5. Toss arugula with a spoonful of romesco and arrange it with the warm lentils on two plates.
6. Lay charred scallions over the salad, add more romesco and remaining parsley, and serve while the scallions are hot.

Allergen note: Contains gluten and tree nuts. Use sunflower seeds instead for a nut-free romesco.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.