Charred Tenderstem Broccoli with Romesco, Tahini Cream & Toasted Pine Nuts
A sun-drenched celebration of seasonal veg with Moorish-Spanish roots. Smoky barbecue-charred tenderstem broccoli is served over rich romesco sauce, topped with a drizzle of lemony tahini cream and scattered with golden toasted pine nuts. Earthy, nutty, and utterly satisfying.
Takes
Serves
Ingredients
For the broccoli
300gtenderstem broccoli
2tbspolive oil
Pinchof salt
For the romesco
2large red peppersapprox. 300g
2clovesgarlicpeeled
40gblanched or flaked almondsabout ¼ cup
25gstale bread or sourdoughabout 1 slice
1tbspvinegar of choicee.g. sherry or red wine vinegar
1tspsmoked paprika
¼tspchilli flakesoptional
4tbspextra virgin olive oil
Salt and freshly ground black pepperto taste
For the tahini cream
2tbsptahini
1tbsplemon juice
½tspmaple syrup
2tbspwaterto loosen
Pinchof salt
To finish
2tbsppine nutstoasted until golden
Optional: pinch of smoked salt or finely grated orange zest
Instructions
Make the romesco sauce:
Char the red peppers (approx. 300g) on a barbecue or directly over a gas flame until blackened. Place in a covered bowl to steam for 5–10 minutes, then peel and remove seeds. Toast the garlic cloves and almonds in a dry pan over medium heat until golden. In a blender, combine the peeled peppers, garlic, almonds, bread, vinegar, smoked paprika, and chilli flakes. Blend until mostly smooth. Slowly drizzle in 3 tablespoons of olive oil while blending until emulsified. Season to taste with salt and pepper.
Prepare the tahini cream:
In a small bowl, whisk together the tahini, lemon juice, maple syrup, and a pinch of salt. Gradually add the water until the mixture is smooth and drizzle-able.
Toast the pine nuts:
Place the pine nuts in a dry frying pan over medium heat. Toast for 3–4 minutes, stirring frequently, until golden and fragrant. Set aside.
Barbecue the tenderstem broccoli:
Toss the broccoli with olive oil and a pinch of salt. Grill over a hot barbecue for 6–8 minutes, turning occasionally, until nicely charred but still tender.
Assemble the dish:
Spread the romesco sauce across a serving plate. Arrange the charred broccoli on top. Drizzle generously with the tahini cream, then sprinkle over the toasted pine nuts. Garnish with smoked salt or a little orange zest, if using.
Join our Recipe Club with over 600 delicious recipes today
Never Run Out Of Ideas Or Inspiration!
New Recipes Added Every Week
Easy To Follow Meal Plans
Available On Any Device
Only €3.99 Per Month
Recipe Club
Unlock the Ultimate Plant-Based Culinary Experience with The Happy Pear Recipe Club!
Dive into 600+ mouthwatering recipes designed to nourish your body and tantalise your taste buds. Join our ever-growing, supportive community of food enthusiasts and take the first step on your journey to a healthier, happier you.