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Charred Broccoli on Romesco Sauce

The most delicious, super easy, creamy roasted red pepper sauce served with charred broccoli. This vegetarian dish is really two recipes in one. Romesco is a traditional Spanish sauce made of roasted red peppers, fresh herbs, olive oil and almonds. Use this Romesco Sauce recipe to bring to life any other veg you need jazz up.


This easy romesco recipe is made with basic store cupboard ingredients and is ready in 5 minutes.



INGREDIENTS


  • One 475ml jar of roasted red peppers, drained

  • ½ cup pan toasted sliced almonds

  • ¼ cup oil-packed sun-dried tomatoes, rinsed and drained

  • 2 medium-to-large cloves garlic, peeled and quartered

  • 1 tablespoon red wine vingar

  • 1 teaspoon smoked paprika

  • ½ teaspoon fine sea salt, to taste

  • ¼ teaspoon cayenne pepper

  • ½ cup extra-virgin olive oil

  • 1 medium head broccoli

  • 2 cloves of garlic, minced

  • 1 lemon zested and then kept aside for squeezing juice over top at the end

  • 2 tablespoon of olive oil


INSTRUCTIONS


Romesco Sauce

  1. Toast your almond slices in a frying pan for 3-4 mins, until they start to colour a little. Set them aside for a couple of minutes to cool down while prepping the rest of your ingredients.

  2. In a blender or food processor, combine everything but the olive oil. Close it securely and blend, starting on low and slowly upping the speed.

  3. Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender. Blend until you reach your desired consistency (essentially the longer you blend it for the creamier it will become).

  4. Taste, and add additional salt and/or cayenne. Serve immediately, or store in a jar in the fridge for 7 to 10 days.

Charred Broccoli

Instructions

  • Pre-heat your oven to 220 C/425F

  • On a large baking sheet, add your broccoli, lemon zest, olive oil, garlic and salt

  • Mix everything together so the broccoli is coated with all of the ingredients.

  • Place in the oven and cook for about 10-12 minutes, turning your broccoli half way through.

  • Your broccoli is ready when it starts to get a char on all the edges of the florets.

  • Remove from oven and squeeze your lemon all over the top of the broccoli

  • Serve on top of your romesco!


NOTES

  • If you have the time you can roast the garlic cloves too.

  • This sauce works well with almost any roasted vegetable - so far my favourites have been broccoli and fennel. It is traditionally eaten with fish which is also delicious.

  • To make this more of a full meal try adding roasted chickpeas on top or serving on sourdough bread with some feta on the side.

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