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