Recipe: Vegan BBQ platter with red pepper and walnut sauce

From telegraph.co.uk

By Xanthe Clay

The best vegan food has a range of flavours and textures, and makes a brilliant platter to eat in the summer sunshine.

Prep time: 15 minutes | Cooking time: 20 minutes 

SERVES

four

INGREDIENTS

For the red pepper and walnut sauce

• 150g sun-dried red peppers in olive oil
• 50g walnuts, toasted in a dry pan until fragrant
• Small garlic clove, peeled
• 1 tsp sherry vinegar
• Olive oil, as needed

For the grilled broccoli and spring onions

• 400g Tenderstem or Bellaverde broccoli
• 1 bunch spring onions, trimmed
• 1 tbsp olive oil

For the grilled figs and olives

• 4 large or 8 small figs
• 1 tbsp olive oil
• 50g rocket
• 100g green olives, pitted

To assemble

• 300g stuffed vine leaves in oil
• 4 pitta breads, halved or quartered
• Olive oil
• Smoked nuts

This plant-based platter will satisfy both meat eaters and vegetarians alike  Credit: Haarala Hamilton 

METHOD

1. For the sauce, blend the peppers, walnuts, garlic and sherry vinegar to make a pale orange sauce, adding a little olive oil if necessary.
2. Boil the broccoli in a pan of water for two minutes then drain. Rub the broccoli and spring onions with olive oil and salt, then grill on a barbecue or in a ridged griddle until cooked through.
3. Cut the figs in half through the tip, and rub with olive oil and a pinch of salt. Griddle or barbecue over very hot coals until blistering but still red on the cut side. Place the rocket on the platter and arrange the figs on top, scatter with olives and grind over some black pepper.
4. Grill the vine leaves, turning carefully once patched with brown. Grill the pitta to toast it. Add both to the platter.
5. Put a bowl of the red pepper sauce on the platter, drizzling it with oil. Scatter the smoked nuts around the platter.

https://www.telegraph.co.uk/recipes/0/vegan-bbq-platter-red-pepper-walnut-sauce-recipe/