• 500g long-stemmed broccoli, trimmed
  • 3 tbsp vegetable oil
  • 1 tbsp cumin seeds
  • 2 tsp black mustard seeds
  • 1 tsp dried chilli flakes


  • 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


  • 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


  • 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.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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