Roasted broccoli, red onion & peanut crunch sandwich
By Ailsa Burt
Spice up your lunchtime and use up your veg box with this sandwich packed with a rainbow of flavours and textures
-
Prep:20 mins
Cook:30 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 1063
-
fat 75g
-
saturates 10g
-
carbs 60g
-
sugars 0g
-
fibre 12g
-
protein 29g
-
salt 2.01g
Ingredients
- 1 head of broccoli (around 375g), florets trimmed and the stalk roughly chopped
- 75g roasted salted peanuts
- 1 garlic clove , roughly chopped
- 1 red chilli (deseeded if you like), finely chopped
- 1 lime , juiced
- 50ml cold-pressed rapeseed oil , plus 1 tbsp
- 1 red onion , thickly sliced
- 2 tbsp garlic mayonnaise
- 2 thick slabs of focaccia or 2 ciabatta rolls
- 40g rocket or watercress
- 4 tbsp crispy onions
Method
Tip the broccoli stalks into a saucepan, just cover with boiling water and add a generous pinch of salt. Bring to the boil and simmer for 8-10 mins until just tender. Drain, reserving the liquid, then tip into a food processor along with most of the peanuts, garlic, chilli, 1 tbsp lime juice and the 50ml rapeseed oil. Blitz until finely chopped, adding a splash of the cooking liquid if needed.
Add the remaining peanuts and pulse a few times until there is still texture in the sauce. Season to taste, adding more lime juice if needed. Will keep chilled for up to four days.
Heat the oven to 200C/180C fan/gas 6. Tip the broccoli florets and the red onion into the roasting tin with the remaining 1 tbsp oil. Toss together with some seasoning and roast in the oven for 25-30 mins, shuffling the contents of the pan around once or twice, until the broccoli is charred at the edges. Remove and set aside.
Spread the mayonnaise over the base of the focaccia or rolls. Top with the roasted broccoli and onions, spoon over some of the broccoli peanut sauce, top with a handful of rocket and sprinkle over the crispy onions. Add the top half of the bread, squish together and enjoy.
