Three servings of charred broccoli & cheat’s romesco toast

Charred broccoli & cheat’s romesco toast

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Prep: 15 mins Cook: 45 mins

Easy

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal409
  • fat21g
  • saturates3g
  • carbs31g
  • sugars6g
  • fibre10g
  • protein18g
  • salt1g
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Ingredients

  • 2 heads of broccoli, broken into florets and stalks chopped
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the romesco toast

  • 50g whole blanched almonds
  • 100g cooked red peppers from a jar, drained
  • 5 thick slices sourdough bread
  • ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp sherry vinegar
  • 1 red chilli, deseeded
  • ¼ tsp smoked paprika
  • 1 garlic clove, crushed

Method

  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.

  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.

  3. Toast the remaining pieces of bread, spread with the romesco and pile the roasted broccoli on top.

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