Roasted Broccoli On Romesco
Creamy Butter Beans, Smoked Almonds, Sardines & Toast
Ingredients
- 2 heads of broccoli 375g each
- 4 cloves of garlic
- 1 x 460g jar of roasted red peppers
- 320 g ripe mixed-colour cherry tomatoes
- 50 g smoked almonds
- 2 x 400g tins of butter beans
- 5 slices of good sourdough bread
- 2 x 120g tins of sardines
Instructions
- Preheat the oven to 180°C.
- Trim the tough ends off the broccoli stalks, then halve each head and place in a roasting tray.
- Peel, finely slice and add the garlic, drain and tear in the peppers, then halve and add the cherry tomatoes.
- Toss with 1 tablespoon each of red wine vinegar and olive oil, and a pinch of sea salt and black pepper, then pull the broccoli halves to the top and roast for 40 minutes.
- Meanwhile, crush half the almonds in a pestle and mortar.
- Pour the butter beans, juice and all, into a small pan and simmer on a medium-high heat for 10 to 15 minutes, or until the liquid has reduced.
- Remove the broccoli to a board, then pour the contents of the tray into a blender.
- Add the remaining almonds, tear in 1 slice of bread and blitz until smooth, then season to perfection with red wine vinegar, salt and pepper.
- Toast the rest of the bread.
- Divide the romesco sauce and beans between warm plates, and sit the roasted broccoli on top.
- Scatter over the crushed almonds, and serve with the sardines and hot toast on the side.