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a photo of a plate of Charred Tenderstem Broccoli with Romesco, Tahini Cream & Toasted Pine Nuts

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.
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