A plate serving sprouting broccoli, green romesco & almonds

Sprouting broccoli, green romesco & almonds

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Prep: 15 mins Cook: 20 mins

Easy

Serves 4

Serve this broccoli and green romesco as a starter or side dish. Topped with almonds, it makes a healthy and tasty accompaniment to meat or veggie dishes

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: Per serving

  • kcal271
  • fat19g
  • saturates3g
  • carbs10g
  • sugars4g
  • fibre9g
  • protein10g
  • salt0.2g
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Ingredients

  • 1 head broccoli, cut into long florets
    Broccoli

    Broccoli

    brok-o-lee

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

  • 100g sprouting broccoli, trimmed
  • 1½ 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…

  • ½ lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • flaked almonds toasted

For the green romesco

  • 50ml 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 garlic clove
  • 2 tsp blanched almonds
  • 25g sourdough, torn into pieces
  • 125g green peppers, fried until tender and cooled
  • 25g spinach leaves
  • 1½ tsp chardonnay vinegar

Method

  1. To make the romesco, heat the olive oil in a saucepan over a low heat. Add the garlic and cook until golden. Carefully remove the garlic and discard, keeping the infused oil in the pan. Add the blanched almonds and cook until golden. Remove the almonds from the pan and set aside. Add the sourdough pieces to the pan and fry until golden. Remove toasted sourdough, pour out the infused oil and reserve.

  2. Whizz the toasted sourdough, almonds, green peppers, spinach, vinegar and infused olive oil in a blender until thick and pesto-like. Season to taste.

  3. Heat a grill or griddle pan to high. Toss all the broccoli with 1 tbsp olive oil, then grill, turning, for 10 mins or until tender.

  4. Spoon the green romesco over a large serving plate or four small plates and top with the grilled broccoli. Season and drizzle the broccoli with the lemon juice and remaining olive oil. Scatter over flaked almonds to serve.

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