Advertisement

Ingredients

  • 500g long-stemmed broccoli, trimmed
  • 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 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

ROMESCO

  • 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

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.

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement