TODAY’S RECIPE: Charred broccoli and cheat’s romesco toast

WITH a speedy version of romesco sauce, this is a colourful vegetarian lunch. SERVES 4.

Ingredients

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 ½ tbsp olive oil 5 thick slices sourdough bread 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 broccoli in a large roasting tin, drizzle with oil and season. Roast for 35 to 40 minutes or until tender and starting to char at the edges.

2. Meanwhile, toast almonds in a dry pan until golden, then add them, the peppers, a roughly torn piece of bread, ½ tbsp olive oil, vinegar, chilli, paprika, garlic and seasoning in a food processor (or use a stick blender) and blend until smooth. Transfer to a bowl and chill in the fridge until needed.

3. Toast remaining bread, spread with the romesco sauce and pile with roasted broccoli.