Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Long-stemmed broccoli, grain tabbouleh and romesco sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 10 as part of a buffet
Ingredients
- 500g long-stemmed broccoli, trimmed
- 3 tbsp vegetable oil
- 1 tbsp cumin seeds
- 2 tsp black mustard seeds
- 1 tsp dried chilli flakes
TABBOULEH
- 3 x 250g pouches cooked mixed grains
- 75g pistachios, shelled and roughly chopped
- 75g hazelnuts, toasted and roughly chopped
- 75g dried cherries or cranberries, chopped
- 3 tbsp extra-virgin olive oil
- 1 lemon, juiced
- a bunch coriander, roughly chopped
- a bunch flat-leaf parsley, roughly chopped
- a bunch mint, roughly chopped
ROMESCO
- 460g roasted red peppers from a jar, drained and oil reserved
- 3 tbsp olive oil
- 75g blanched almonds, toasted
- 2 cloves garlic
- 3 tbsp sherry vinegar
Method
- STEP 1
To make the tabbouleh, tip all of the ingredients into a large bowl with lots of seasoning and mix really well.
- STEP 2
For the romesco sauce, put the peppers, along with the olive oil, into a high powered blender or food processor. Add the almonds, garlic and sherry vinegar, along with some seasoning, and whizz until completely smooth.
- STEP 3
Heat the oven to 200C/fan 180C/gas 6. Tip the broccoli onto a large roasting tray with the oil, spices and some seasoning, and toss really well. Put into the oven for 20-25 minutes, tossing every now and again, until charred and cooked through.
- STEP 4
To assemble, spread the romesco onto a large serving platter, then pile on the tabbouleh. Top with the roasted broccoli and spices to serve.
