Charred broccoli & cheat’s romesco toast

n Serves 4 n Prep 15 mins n Cook 45 mins

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 of sourdough olive oil, for drizzling

1 tsp sherry vinegar

1 red chilli, deseeded

1/4 tsp smoked paprika

1 garlic clove, crushed

1 Heat the oven to 200C/180C fan/gas 6. Put the broccoli in a large roasting tin, drizzle with the oil and season Roast for 35-40 mins, 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 bread, spread with the romesco and pile the roasted broccoli on top. PER SERVING 409 kcals, fat 21g, saturates 3g,

carbs 31g, sugars 6g, fibre 10g, protein 18g, salt 1g