Charred broccoli & cheat’s romesco toast

5-a-day almonds easy fibre folate iron lunch quick red pepper romesco snack toast vegetarian

N/A

Source

Ingredients

2 heads of broccoli , broken into florets and stalks chopped

4 tbsp olive oil

50g whole blanched almonds

100g cooked red peppers from a jar, drained

5 thick slices sourdough bread

½ tbsp olive oil

1 tsp sherry vinegar

1 red chilli , deseeded

¼ tsp smoked paprika

1 garlic clove , crushed

Method

Heat oven to 200C/180C fan/ gas 6. Put the broccoli in a large roasting tin, drizzle with the oil and season well. Roast for 35-40 mins or until tender and starting to char at the edges.

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.

Toast the remaining pieces of bread, spread with the romesco and pile the roasted broccoli on top.