How to make salsa romesco

Preheat oven to 180°C fan-forced (200°C conventional). Put tomatoes, capsicums, garlic and pimento in a small baking dish so vegetables fit snugly. Drizzle with oil.

Roast vegies for 45 minutes. Remove from oven, cover with foil and set aside to cool for 30 minutes. Slip skins off tomatoes and capsicums, remove seeds and membranes, and discard. Squeeze flesh from garlic, discarding skins.

Meanwhile, put almonds and hazelnuts in a frying pan and toast over medium heat for about 10 minutes, until well scorched. Remove from pan.

Put nuts and extra peeled clove garlic in a blender or food processor and pulse until well chopped. Add capsicums, tomatoes, roasted garlic and paprika. Season. Process while slowly adding extra oil until you have a very smooth paste. Add vinegar and check seasoning.

Heat a chargrill pan over high heat. Oil green shallots and grill on each side for a couple of minutes to soften, colour and char just a little. Remove from pan and add a little more oil if necessary. Grill haloumi on high, for about 1-2 minutes each side.

Spoon a large amount of romesco on a large share plate, then put warm green shallots and haloumi slices on top. Serve immediately with crusty bread and lemon wedges.
Serve extra romesco on the side or store in an airtight container in the fridge for up to one week.