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Three servings of charred broccoli & cheat’s romesco toast

Charred broccoli & cheat’s romesco toast

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal409
fat21g
saturates3g
carbs31g
sugars6g
fibre10g
protein18g
salt1g
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Ingredients

  • 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

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.

Goes well with

Recipe from Good Food magazine, August 2017

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