Romesco Broccoli Steaks
Originally from Catalonia, Romesco is one of our favourite sauces and is the perfect addition to these broccoli steaks for a smashing summer supper. Traditionally made from a blend of nuts, roasted red peppers, and a touch of vinegar, our romesco gets a punchy upgrade with sundried tomatoes and smoked paprika. It’s the perfect smoky, tangy companion to these charred broccoli steaks.
Serves
Ingredients
For the Broccoli
<item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>2 head of broccoli<item-todo-done><item-todo-done>2 tsp garlic powder<item-todo-done><item-todo-done>1 tsp chilli flakes<item-todo-done><item-todo-done>½ tsp sea salt<item-todo-done><item-todo-done>½ tsp black pepper<item-todo-done>
For the romesco sauce
<item-todo-done>250g roasted red pepper (from a jar)<item-todo-done><item-todo-done>2 tbsp sundried tomatoes<item-todo-done><item-todo-done>100g blanched hazelnuts<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>½ lemon<item-todo-done><item-todo-done>1 tsp sherry vinegar<item-todo-done>
For the gremolata
<item-todo-done>30g plant-based butter<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>5g oregano<item-todo-done><item-todo-done>¼ tsp salt<item-todo-done>
For the lentils
<item-todo-done>250g pre-cooked puy lentils<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>½ lemon<item-todo-done>
Before you start
Oven 180C | Frying pan | 2 baking trays lined with baking paper
Prep the veg and cook the broccoli
- Slice the broccoli into two through the stalk
- Drain and rinse the roasted red peppers
- Zest and juice the lemon
- Heat a large frying pan over a medium heat with the olive oil
- Place the broccoli cut side down and cook until charred
- Repeat with the remaining broccoli steaks then transfer to the baking tray, cut side up and season with the garlic powder, chilli flakes, salt and pepper
- Roast for 20 minutes or until cooked through
Toast the hazelnuts
- Place the hazelnuts on the other baking tray and roast for 6 minutes until lightly toasted
Blend the romesco sauce
- Place the red peppers in a blender with the sundried tomatoes in their oil, 3/4 of the toasted hazelnuts, half the lemon juice, sherry vinegar and smoked paprika
- Blend until smooth and taste and season with salt and pepper
Make the gremolata
- Heat the same frying pan over a low-medium heat
- Add the olive oil and butter to melt, then add the oregano leaves, frying until the oregano is crispy
- Stir through the lemon zest, salt and hazelnuts for a minute before transferring to a bowl
Assemble and serve
- Dress the lentils in a bowl with the olive oil and the remaining lemon juice
- Taste and season with salt and pepper
- Divide the sauce between two plates, pile up the lentils and top with the broccoli steaks
- Spoon over the gremolata to serve