Okra with tomato sauce & couscous
Try this easy vegetarian dish that makes the most of storecupboard tomatoes by adding the unctuous texture of okra. Serve with couscous, feta or yogurt
Charred broccoli & cheat’s romesco toast
Serves 4
Easy
Prep:
Cook:
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
Skip to ingredients
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For the romesco toast
- 50g whole blanched almonds
- 100g cooked red peppersfrom a jar, drained
- 5 thick slices sourdough bread
- ½ tbsp olive oil
- 1 tsp sherry vinegar
- 1 red chillideseeded
- ¼ tsp smoked paprika
- 1 garlic clovecrushed
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.
