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Long-stemmed broccoli, grain tabbouleh and romesco sauce

Name: Long-stemmed broccoli, grain tabbouleh and romesco sauce
Total time: 1 h
Ingredients: long-stemmed broccoli 500g, trimmed; vegetable oil 3 tbsp; cumin seeds 1 tbsp; black mustard seeds 2 tsp; dried chilli flakes 1 tsp; cooked mixed grains 3 x 250g pouches; pistachios 75g, shelled and roughly chopped; hazelnuts 75g, toasted and roughly chopped; dried cherries or cranberries 75g, chopped; 3 tbsp; lemon 1, juiced; coriander a bunch, roughly chopped; a bunch, roughly chopped; mint a bunch, roughly chopped; roasted red peppers from a jar 460g, drained and oil reserved; olive oil 3 tbsp; blanched almonds 75g, toasted; garlic 2 cloves; sherry vinegar 3 tbsp

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1 hour
serves 10 as part of a buffet
Easy

A impressive side when you have vegan friends over for a festive feast

By Adam Bush

December 19, 2019 at 2:14 pm

Ingredients

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

TABBOULEH

cooked mixed grains 3 x 250g pouches
pistachios 75g, shelled and roughly chopped
hazelnuts 75g, toasted and roughly chopped
dried cherries or cranberries 75g, chopped
extra-virgin olive oil 3 tbsp
lemon 1, juiced
coriander a bunch, roughly chopped
flat-leaf parsley a bunch, roughly chopped
mint a bunch, roughly chopped

ROMESCO

roasted red peppers from a jar 460g, drained and oil reserved
olive oil 3 tbsp
blanched almonds 75g, toasted
garlic 2 cloves
sherry vinegar 3 tbsp

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.