Charred broccoli & cheat’s romesco toast - Good Food Middle East
Make a speedy version of romesco sauce with its famous almond and red pepper flavours. Serve on sourdough and add broccoli for a colourful, vegetarian lunch
Ingredients
- 2 heads of broccoli, broken into florets and stalks chopped
- 4 tbsp olive oil
- 50g whole blanched almonds
- 100g cooked red peppers from a jar, drained
- 5 thick slices sourdough bread
- ½ tbsp olive oil
- 1 tsp sherry vinegar
- 1 red chilli, deseeded
- ¼ tsp smoked paprika
- 1 garlic clove, crushed
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