Roasted broccoli, red onion & peanut crunch sandwich

• broccoli↗1 head of

  (around 375g), florets trimmed and the stalk roughly chopped

• roasted salted peanuts↗75g g
• garlic clove↗1

  roughly chopped

• red chilli↗1

  (deseeded if you like), finely chopped

• lime↗1

  juiced

• cold-pressed rapeseed oil↗50ml ml

  plus 1 tbsp

• red onion↗1

  thickly sliced

• garlic mayonnaise↗2 tbsp tbsp
• focaccia↗2 thick slabs of

  or 2 ciabatta rolls

• rocket or watercress↗40g g
• crispy onions4 tbsp tbsp

Step-by-step instructions

1. 1

   Tip the broccoli stalks into a saucepan, just cover with boiling water and add a generous pinch of salt. Bring to the boil and simmer for 8-10 mins until just tender. Drain, reserving the liquid, then tip into a food processor along with most of the peanuts, garlic, chilli, 1 tbsp lime juice and the 50ml rapeseed oil. Blitz until finely chopped, adding a splash of the cooking liquid if needed.

2. 2

   Add the remaining peanuts and pulse a few times until there is still texture in the sauce. Season to taste, adding more lime juice if needed. Will keep chilled for up to four days.

3. 3

   Heat the oven to 200C/180C fan/gas 6. Tip the broccoli florets and the red onion into the roasting tin with the remaining 1 tbsp oil. Toss together with some seasoning and roast in the oven for 25-30 mins, shuffling the contents of the pan around once or twice, until the broccoli is charred at the edges. Remove and set aside.

4. 4

   Spread the mayonnaise over the base of the focaccia or rolls. Top with the roasted broccoli and onions, spoon over some of the broccoli peanut sauce, top with a handful of rocket and sprinkle over the crispy onions. Add the top half of the bread, squish together and enjoy.