Charred broccoli & cheat’s romesco toast
By Miriam Nice
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
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Prep:15 mins
Cook:45 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 409
-
fat 21g
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saturates 3g
-
carbs 31g
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sugars 6g
-
fibre 10g
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protein 18g
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salt 1g
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
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.
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.
Toast the remaining pieces of bread, spread with the romesco and pile the roasted broccoli on top.
