Burrata bruschetta
Try a new twist on bruschetta, topped with burrata, broad beans, sugar snap peas, radish, mint and chilli. It makes a fab lunch or starter for a dinner party
Sprouting broccoli, green romesco & almonds
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 head broccolicut into long florets
- 100g sprouting broccolitrimmed
- 1½ tbsp olive oil
- ½ lemonjuiced
- flaked almondstoasted
For the green romesco
- 50ml olive oil
- 1 garlic clove
- 2 tsp blanched almonds
- 25g sourdoughtorn into pieces
- 125g green peppersfried until tender and cooled
- 25g spinach leaves
- 1½ tsp chardonnay vinegar
Nutrition: Per serving
- kcal271
- fat19g
- saturates3g
- carbs10g
- sugars4g
- fibre9g
- protein10g
- salt0.2g
Method
step 1
To make the romesco, heat the olive oil in a saucepan over a low heat. Add the garlic and cook until golden. Carefully remove the garlic and discard, keeping the infused oil in the pan. Add the blanched almonds and cook until golden. Remove the almonds from the pan and set aside. Add the sourdough pieces to the pan and fry until golden. Remove toasted sourdough, pour out the infused oil and reserve.
step 2
Whizz the toasted sourdough, almonds, green peppers, spinach, vinegar and infused olive oil in a blender until thick and pesto-like. Season to taste.
step 3
Heat a grill or griddle pan to high. Toss all the broccoli with 1 tbsp olive oil, then grill, turning, for 10 mins or until tender.
step 4
Spoon the green romesco over a large serving plate or four small plates and top with the grilled broccoli. Season and drizzle the broccoli with the lemon juice and remaining olive oil. Scatter over flaked almonds to serve.
