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Roasted broccoli, red onion & peanut crunch sandwich

One roasted broccoli, red onion & peanut crunch sandwich

Roasted broccoli, red onion & peanut crunch sandwich

Name: Roasted broccoli, red onion & peanut crunch sandwich
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: 1 head of broccoli (around 375g), florets trimmed and the stalk roughly chopped; 75g roasted salted peanuts; 1 garlic clove roughly chopped; 1 red chilli (deseeded if you like), finely chopped; 1 lime juiced; 50ml cold-pressed rapeseed oil plus 1 tbsp; 1 red onion thickly sliced; 2 tbsp garlic mayonnaise; 2 thick slabs of focaccia or 2 ciabatta rolls; 40g rocket or watercress; 4 tbsp crispy onions

Ailsa Burt

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Serves 2

Easy

Prep: 20 mins

Cook: 30 mins

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Spice up your lunchtime and use up your veg box with this sandwich packed with a rainbow of flavours and textures

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 head of broccoli

(around 375g), florets trimmed and the stalk roughly chopped
75g roasted salted peanuts
1 garlic clove

roughly chopped
1 red chilli

(deseeded if you like), finely chopped
1 lime

juiced
50ml cold-pressed rapeseed oil

plus 1 tbsp
1 red onion

thickly sliced
2 tbsp garlic mayonnaise
2 thick slabs of focaccia

or 2 ciabatta rolls
40g rocket or watercress
4 tbsp crispy onions

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Nutrition: Per serving

kcal1063
fat75g
saturates10g
carbs60g
sugars13g
fibre12g

high
protein29g
salt2.01g

Method

step 1

Tip the broccoli stalks into a saucepan, just cover with boiling water and add a generous pinch of salt. Bring to the boil and simmer for 8-10 mins until just tender. Drain, reserving the liquid, then tip into a food processor along with most of the peanuts, garlic, chilli, 1 tbsp lime juice and the 50ml rapeseed oil. Blitz until finely chopped, adding a splash of the cooking liquid if needed.
step 2

Add the remaining peanuts and pulse a few times until there is still texture in the sauce. Season to taste, adding more lime juice if needed. Will keep chilled for up to four days.
step 3

Heat the oven to 200C/180C fan/gas 6. Tip the broccoli florets and the red onion into the roasting tin with the remaining 1 tbsp oil. Toss together with some seasoning and roast in the oven for 25-30 mins, shuffling the contents of the pan around once or twice, until the broccoli is charred at the edges. Remove and set aside.
step 4

Spread the mayonnaise over the base of the focaccia or rolls. Top with the roasted broccoli and onions, spoon over some of the broccoli peanut sauce, top with a handful of rocket and sprinkle over the crispy onions. Add the top half of the bread, squish together and enjoy.

Recipe from Good Food magazine, March 2025

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