Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Pat the peppers dry and dice them. Toss with the paprika, garlic, lemon juice, 1 tbsp olive oil and season.
Blanch the broccoli for 1 minute in a large pan of boiling salted water. Drain, pat dry, then toss the spears with ½ tbsp olive oil. Heat a griddle pan, then char the spears in batches until tender and smoky. When the broccoli is done, tip the walnuts in and toast for 30 seconds, tossing them in the pan.
To serve, put the charred broccoli on a plate, crush over the toasted walnuts with your hands, and add the red peppers, drizzling over the paprika oil from the bowl. Serve with some charred bread if you like.