Charred broccoli & cheat’s romesco toast
SERVES 4 PREP 15 mins COOK 45 mins EASY V
2 heads of broccoli, broken into florets and stalks chopped 4 tbsp olive oil
For the romesco toast
50g whole blanched almonds 100g cooked red peppers from a jar, drained
5 thick slices sourdough bread 1/2 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), 1/ tbsp
2 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.
GOOD TO KNOW folate • fibre • vit c • iron •
1 of 5-a-day
PER SERVING 409 kcals • fat 21g • saturates 3g • carbs 31g • sugars 6g • fibre 10g • protein 18g • salt 1.0g