Charred broccoli & cheat’s romesco toast

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

Nutrition per serving

  • kcal 409
  • fat 21g
  • saturates 3g
  • carbs 31g
  • sugars 6g
  • fibre 10g
  • protein 18g
  • salt 1g


  • 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


  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.

Suggested recipes from this collection...