Charred broccoli & cheat’s romesco toast
- Preparation and cooking time
- Serves 4
Make a speedy version of romesco sauce with its famous almond and red pepper flavours. Serve on sourdough and add broccoli for a colourful, vegetarian lunch
For the romesco toast
- STEP 1
Heat oven to 200C/180C fan/ gas 6. Put the broccoli in a large roasting tin, drizzle with the oil and season well. Roast for 35-40 mins or until tender and starting to char at the edges.
- STEP 2
Meanwhile, toast the almonds in a dry pan until golden. Put the almonds, peppers, 1 piece of the bread, roughly torn (about 20g – an end piece is ideal), ½ tbsp olive oil, the vinegar, chilli, paprika, garlic and some seasoning in a food processor (or use a stick blender). Blend until smooth, then transfer to a bowl and chill in the fridge until needed.
- STEP 3
Toast the remaining pieces of bread, spread with the romesco and pile the roasted broccoli on top.