Preheat the oven to 175°C (350°F) top and bottom heat.

Cover a baking tray with a baking sheet.

Spread the almonds across the sheet.

Roast the almonds in the oven for around 10min. Shake the baking tray once or twice during this time to roast them evenly.

Take the almonds off the oven and set them aside for later.

Don't turn off the oven. You will need it for roasting the veggies as well.

Remove the seeds and the stem from the pepper for the romesco sauce.

Cut the veggies for the vegetable mix (except the cherry tomatoes) into equal pieces, about 2 x 2 cm, and mince the garlic.

Spread the veggies (except the tomatoes) evenly across the baking sheet from before.

Drizzle the veggies with olive oil and sprinkle them with minced garlic, Deliciou "Veggie Dust", salt, and ground pepper. Toss well.

Place the pepper for the romesco sauce on the same baking tray.

Roast all the veggies in the oven until tender. After 10min, toss the mixture and add the cherry tomatoes and the (Roma) tomatoes from the romesco sauce. Wait 10min more to turn the heat off.

Chop pistachios.

Chop parsley.

Heat a skillet over medium heat. Add the baguette and toast it on both sides until crispy. Put it aside for later.

Drizzle olive oil in the same pan and add the zoodles. Fry them for 2-3 min until softened.

Peel the pepper. Core and peel (Roma) tomatoes as well.

Put all the ingredients of the romesco sauce in a blender and blend until smooth.

Finish (for one serving): Spread half of the romesco sauce evenly over the entire plate. Place half of the vegetable mixture in the center of the plate. Take a handful of lettuce and place it on top of the vegetables. Top the lettuce with a burrata. Sprinkle the entire dish with black sesame seeds and the burrata with chopped pistachios.