Traditionally in Spain, grilled calcots cooked the Catalan way are served with a romanesco sauce. We’re a tad early for the capsicum and tomato season on the Peninsula, so here’s a creamy herb sauce to serve with the sweet, smoky, charred calcots.

serves 4 

2 bunches calcots

Heat a barbecue grill over a high heat. Have ready about ten sheets of newspaper, opened out flat. Make the herb sauce, see the recipe below.

Meanwhile, wash the calcots, rinsing under running water to get rid of any dirt.

Place the calcots across the grill in a single layer. Cook for about 5-8 minutes each side until charred, turning occasionally to cook evenly.  According to Emma Warren in her book The Catalan Kitchen, a tell tale sign that they are ready is that the bulb end will start to blister and bubble.

Transfer the calcots to the centre of newspaper and carefully wrap to seal.  Set aside for 10 minutes to steam.  Unwrap and remove the blackened outside skins. 

Serve with the creamy herb sauce (see below)

HERB SAUCE

1 cup mixed fresh plucked herb leaves (mint, basil, coriander)

50g feta

1/3 cup extra virgin olive oil

1 pieces preserved lemon, pith removed

Place all ingredients in a small blender and puree to form a coarse paste sauce.

To store, refrigerate in a sealed container for up to three days