roasted red peppers from a jar 460g,
drained and oil reserved
olive oil 3 tbsp
blanched almonds 75g,
garlic 2 cloves
sherry vinegar 3 tbsp
To make the tabbouleh, tip all of the ingredients into a large bowl with lots of seasoning and mix really well.
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.
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.
To assemble, spread the romesco onto a large serving platter, then pile on the tabbouleh. Top with the roasted broccoli and spices to serve.