Long-stemmed broccoli, grain tabbouleh and romesco sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 10 as part of a buffet
Skip to ingredients
- 500g long-stemmed broccolitrimmed
- 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 pistachiosshelled and roughly chopped
- 75g hazelnutstoasted and roughly chopped
- 75g dried cherries or cranberrieschopped
- 3 tbsp extra-virgin olive oil
- 1 lemonjuiced
- a bunch corianderroughly chopped
- a bunch flat-leaf parsleyroughly chopped
- a bunch mintroughly chopped
ROMESCO
- 460g roasted red peppers from a jardrained and oil reserved
- 3 tbsp olive oil
- 75g blanched almondstoasted
- 2 cloves garlic
- 3 tbsp sherry vinegar
Nutrition: per serving
- kcal426
- fat25.9g
- saturates2.9g
- carbs30.2g
- sugars5.9g
- fibre7.4g
- protein14.4g
- salt0.1g
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.
