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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
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Step 1
To make the tabbouleh, tip all of the ingredients into a large bowl with lots of seasoning and mix really well.
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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.
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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.
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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.
Nutritional Information
- Kcals 426
- Fat 25.9g
- Saturates 2.9g
- Carbs 30.2g
- Sugars 5.9g
- Fibre 7.4g
- Protein 14.4g
- Salt 0.1g
