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Sprouting broccoli, green romesco & almonds

Serve this broccoli and green romesco as a starter or side dish. Topped with almonds, it makes a healthy and tasty accompaniment to meat or veggie dishes

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 271
  • Carbohydrates 10
  • Saturated Fat 3
  • Sugar 4
  • Protein 10
  • Fat 19
  • Fibre 9
  • Salt 0.2

Nutrition per serving

  • Calories 271
  • Carbohydrates 10
  • Saturated Fat 3
  • Sugar 4
  • Protein 10
  • Fat 19
  • Fibre 9
  • Salt 0.2

Ingredients

  • 1 head broccoli, cut into long florets
  • 100g sprouting broccoli, trimmed
  • 1½ tbsp olive oil
  • ½ lemon, juiced
  • flaked almonds toasted
  • 50ml olive oil
  • 1 garlic clove
  • 2 tsp blanched almonds
  • 25g sourdough, torn into pieces
  • 125g green peppers, fried until tender and cooled
  • 25g spinach leaves
  • 1½ tsp chardonnay vinegar

Method

  1. To make the romesco, heat the olive oil in a saucepan over a low heat. Add the garlic and cook until golden. Carefully remove the garlic and discard, keeping the infused oil in the pan. Add the blanched almonds and cook until golden. Remove the almonds from the pan and set aside. Add the sourdough pieces to the pan and fry until golden. Remove toasted sourdough, pour out the infused oil and reserve.

  2. Whizz the toasted sourdough, almonds, green peppers, spinach, vinegar and infused olive oil in a blender until thick and pesto-like. Season to taste.

  3. Heat a grill or griddle pan to high. Toss all the broccoli with 1 tbsp olive oil, then grill, turning, for 10 mins or until tender.

  4. Spoon the green romesco over a large serving plate or four small plates and top with the grilled broccoli. Season and drizzle the broccoli with the lemon juice and remaining olive oil. Scatter over flaked almonds to serve.

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