Long-stemmed broccoli, grain tabbouleh and romesco sauce

1 HOUR | SERVES 10 AS PART OF A BUFFET | EASY |

long-stemmed broccoli 500g, trimmed vegetable oil 3 tbsp cumin seeds 1 tbsp black mustard seeds 2 tsp dried chilli flakes 1 tsp TABBOULEH cooked mixed grains 3 x 250g pouches pistachios 75g, shelled and roughly chopped hazelnuts 75g, toasted and roughly chopped dried cherries or cranberries 75g, chopped extra-virgin olive oil 3 tbsp lemon 1, juiced coriander a bunch, roughly chopped flat-leaf parsley a bunch, roughly chopped mint a bunch, roughly chopped ROMESCO roasted red peppers from a jar 460g, drained and oil reserved olive oil 3 tbsp blanched almonds 75g, toasted garlic 2 cloves sherry vinegar 3 tbsp

• To make the tabbouleh, tip all of the ingredients into a large bowl with lots of seasoning and mix really well.

• For the romesco sauce, put the peppers, along with the olive oil, into a high-powered blender or food processor. Add the almonds, garlic and sherry vinegar, along with some seasoning, and whizz until completely smooth. • Heat the oven to 200C/fan 180C/gas 6. Tip the broccoli onto a large roasting tray with the oil, spices and some seasoning, and toss really well. Put into the oven for 20-25 minutes, tossing every now and again, until charred and cooked through.

• To assemble, spread the romesco onto a large serving platter, then pile on the tabbouleh. Top with the roasted broccoli and spices to serve.

PER SERVING 426 KCALS | FAT 25.9G SATURATES 2.9G | CARBS 30.2G | SUGARS 5.9G FIBRE 7.4G | PROTEIN 14.4G | SALT 0.1G