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Sprouting broccoli, green romesco & almonds

A plate serving sprouting broccoli, green romesco & almonds

Sprouting broccoli, green romesco & almonds

Name: Sprouting broccoli, green romesco & almonds
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 head broccoli cut into long florets; 100g sprouting broccoli trimmed; 1½ tbsp olive oil; ½ lemon juiced; flaked almonds toasted; 50ml olive oil; 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

Kyle Boyce from London Grind

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

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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

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 head broccoli

cut into long florets
100g sprouting broccoli

trimmed
1½ tbsp olive oil
½ lemon

juiced
flaked almonds

toasted

For the green romesco

50ml olive oil
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

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Nutrition: Per serving

kcal271
fat19g
saturates3g
carbs10g
sugars4g
fibre9g
protein10g
salt0.2g

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, September 2017

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