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Paprika Roasted Broccoli With Romesco Sauce
Romesco is a delicious and vibrant red Spanish sauce. Here we combine our simple homemade version with roasted broccoli to create a fuss-free recipe perfect for meal-prep.
Ingredients
Ingredients
- broccoli head, sliced into wedges through the stalk
- olive oil
- smoked paprika
- salt + pepper
- roasted peppers from a jar, drained
- salted roasted almonds
- garlic clove, peeled
- sherry or red wine vinegar
- fresh parsley, roughly chopped
- tin of green lentils, drained + rinsed
Method
- 1
Preheat the oven to 200°C fan / 425°F.
- 2
Put the broccoli wedges onto a roasting tray. Toss with a drizzle of olive oil, 1 1/2 teaspoons of smoked paprika and some salt and pepper. Roast in the oven for 20-25 minutes until tender and lightly charred.
- 3
Meanwhile, to make the romesco sauce add the red peppers, almonds (save a few to top with later), garlic, red wine vinegar and a splash of olive oil to a food processor and blitz until smooth. Alternatively, if you don’t have a food processor you can make the romesco by simply chopping all the ingredients super fine and combining them together in a bowl.
- 4
Transfer half of the romesco to a small bowl and add most of the parsley (leave a little parsley to top with later) and add the lentils. Stir, season to taste with salt and pepper, then divide the mixture between two plates or Tupperware (if you're meal-prepping).
- 5
Top each serving with half of the remaining romesco and half of the roasted broccoli.
- 6
To finish, scatter over the remaining almonds and parsley.
- 7
If you're not eating this straightaway, this meal will last for 2-3 days in an air-tight container in the fridge.
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