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Charred broccoli & cheat’s romesco toast

Three servings of charred broccoli & cheat’s romesco toast

Charred broccoli & cheat’s romesco toast

Name: Charred broccoli & cheat’s romesco toast
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 2 heads of broccoli broken into florets and stalks chopped; 4 tbsp olive oil; 50g whole blanched almonds; 100g cooked red peppers from a jar, drained; 5 thick slices sourdough bread; ½ tbsp olive oil; 1 tsp sherry vinegar; 1 red chilli deseeded; ¼ tsp smoked paprika; 1 garlic clove crushed

Miriam Nice

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 heads of broccoli

broken into florets and stalks chopped
4 tbsp olive oil

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
1 tsp sherry vinegar
1 red chilli

deseeded
¼ tsp smoked paprika
1 garlic clove

crushed

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Nutrition: Per serving

kcal409
fat21g
saturates3g
carbs31g
sugars6g
fibre10g
protein18g
salt1g

Method

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.

Recipe from Good Food magazine, August 2017

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