Easy Broccoli Recipe with Romesco Sauce

Long-stemmed broccoli, grain tabbouleh and romesco sauce

  • serves 10 as part of a buffet
  • Easy

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



  • 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
  • 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


  • 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


  • 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.

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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