2 heads of broccoli ⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 small or 2 large capsicum ⠀⠀⠀⠀⠀⠀⠀⠀⠀
I small bulb of garlic ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup roasted almonds ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp tomato paste ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Juice of 1/2 a lemon ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 cup olive oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp paprika ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Chilli flakes ⠀⠀
1. Preheat oven to 180 degrees and line two baking trays. 2. Begin the romesco sauce by roasting the capsicum and bulb of garlic on one tray until slightly charred. Once cooked set aside in a bowl to cool. 3. Whilst the capsicum cools cut the broccoli into neat halves and line on baking tray. Season with salt, pepper, chilli flakes and olive oil. Cook until golden brown or slightly charred depending on desired texture. 4. Once the capsicum has completely cooled, remove the skins and add to a blender. Squeeze out cooked garlic from the skins and add this also. Blend together with almonds, tomato paste, lemon juice, paprika, olive oil, salt and pepper. Blend the romesco to the desired texture. 5. Spoon out the romesco sauce onto a serving platter and lay the broccoli over it. Garnish with chopped roasted almonds.
I always await my veg bag with anticipation. Great quality veg with lots of variety. Plus easy, interesting recipes provided in the weekly newsletter. I cook in a different way now, which feels healthier and more connected to the seasons.
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