Charred broccoli and quick romesco toast

• broccoli↗2 heads of

  separated into florets and sliced stems

• olive oil↗4 tbsp tbsp
• whole blanched almonds↗50g g
• prepared red peppers100g g

  drained from can

• sourdough bread↗5 thick slices
• olive oil↗½ tbsp tbsp
• sherry vinegar↗1 tsp tsp
• red chili↗1

  seedless

• smoked paprika↗¼ tsp tsp
• garlic clove↗1

  minced

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C convection/gas 6. Spread the broccoli on a large roasting tray, drizzle with olive oil and season well. Roast for 35‑40 minutes until the vegetables are tender and begin to char at the edges.

2. 2

   Meanwhile, toast the almonds in a dry pan until golden. Place the almonds, peppers, one piece of bread (roughly torn, about 20 g – the end of the loaf works well), ½ tbsp olive oil, vinegar, chili, paprika, garlic and a pinch of seasoning into a food processor (or use a hand blender). Blend to a smooth paste, then transfer to a bowl and chill in the refrigerator until serving.

3. 3

   Toast the remaining slices of bread, spread them with the romesco, and top with the roasted broccoli.