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
- 300 g tenderstem broccoli
- 2 tbsp olive oil
- Pinch of salt
For the romesco
- 2 large red peppers approx. 300g
- 2 cloves garlic peeled
- 40 g blanched or flaked almonds about ¼ cup
- 25 g stale bread or sourdough about 1 slice
- 1 tbsp vinegar of choice e.g. sherry or red wine vinegar
- 1 tsp smoked paprika
- ¼ tsp chilli flakes optional
- 4 tbsp extra virgin olive oil
- Salt and freshly ground black pepper to taste
For the tahini cream
- 2 tbsp tahini
- 1 tbsp lemon juice
- ½ tsp maple syrup
- 2 tbsp water to loosen
- Pinch of salt
To finish
- 2 tbsp pine nuts toasted 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.
