Broccoli With Red Pepper Sauce And Caper Salsa

Yield: 2
Broccoli With Red Pepper Sauce and Caper Salsa

Broccoli With Red Pepper Sauce and Caper Salsa

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Broccoli is such a versatile veg, but layering it up with all of these flavours and textures really brings it to life. Double up both of the sauces if you like as they will keep in the fridge for 5 days and will be a great addition to sandwiches, salads or other roasted veggies.

Ingredients

  • 1 Large Broccoli
  • 3-4 Tbsp Tahini
Red Pepper Sauce
  • 300g Roasted Red Peppers
  • 45g Sunflower Seeds
  • 1½ Tbsp Tomato Paste
  • ½ Tsp Smoked Paprika
  • ½ -1 Tsp Chili Flakes
  • 1 Tbsp Olive Oil
  • ½ Tbsp Lemon Juice
Gremolata
  • 15g Herbs (I Used Dill and Parsley)
  • 1 Tbsp Capers
  • ½ Tsp Cumin Seeds – Toasted
  • ½ Tsp Coriander Seeds – Toasted
  • 4 Tbsp Olive Oil
  • 1 Tsp Lemon Juice
  • ½ Tsp Chili Flakes (Optional)

Instructions

  1. Preheat the oven to 170°C.
  2. Cut the broccoli into four quarters. Drizzle with olive oil and season well with salt and pepper.
  3. Roast for 20-25 mins until tender and starting to crisp at the edges.
  4. Roast the sunflower seeds for the red pepper dip in the oven for 5-8 mins until golden.
  5. To make the red pepper dip, blend all of the ingredients together (setting aside a quarter of the sunflower seeds for the gremolata) in a food processor or blender. I prefer this with a little texture, rather than totally smooth.
  6. Zest the lemon and set it aside. Toast your cumin seeds and coriander seeds until they’re aromatic. To make the gremolata, finely chop the herbs and add them to a bowl along with all of the other ingredients.
  7. To serve, layer up the red pepper sauce, broccoli, gremolata, lemon zest, toasted sunflower seeds and a drizzle of tahini.
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