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Charred broccoli & cheat’s romesco toast New-recipe-icon

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

  • Prep: 15 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 409
  • Carbohydrates 31
  • Saturated Fat 3
  • Sugar 6
  • Protein 18
  • Fat 21
  • Fibre 10
  • Salt 1

Nutrition per serving

  • Calories 409
  • Carbohydrates 31
  • Saturated Fat 3
  • Sugar 6
  • Protein 18
  • Fat 21
  • Fibre 10
  • Salt 1

Ingredients

  • 2 heads of broccoli, broken into florets and stalks chopped
  • 4 tbsp olive oil
  • 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

  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.

  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.

  3. Toast the remaining pieces of bread, spread with the romesco and pile the roasted broccoli on top.

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