Za’atar Broccoli With Red Pepper Sauce

Slice each broccoli head in half. Trim the stems and peel away the tough outer skin so they cook more evenly and taste sweeter.

Heat a splash of olive oil in an ovenproof frying pan (see tips) over medium heat. Once the oil is hot, place the broccoli halves in the pan, stem-side down. Cook for 3–5 minutes, or until the stems have a lovely golden char. If they don’t all fit, cook in batches. Press down gently while they cook to help them char evenly.

Meanwhile, preheat your oven to 180°C fan / 200°C / 400°F. Remove the pan from the heat, sprinkle the za’atar evenly over the broccoli, season with a pinch of salt, and drizzle over a little extra olive oil.

Transfer the pan to the oven and roast for 20-25 minutes, until the broccoli is tender but still has a bit of bite.

While the broccoli roasts, toast the walnuts and cumin seeds in a dry frying pan over medium heat for 1-2 minutes, just until they smell fragrant. Tip them into a food processor.

Add the roasted red peppers, garlic, lemon juice, tomato purée, and a good pinch each of salt and pepper to the food processor. Blend until you have a thick, slightly chunky sauce - it doesn’t need to be completely smooth.

Spread the red pepper sauce generously over a large serving platter. Arrange the za’atar broccoli on top, drizzle with a little more olive oil, and scatter with flaked almonds. Serve warm and enjoy every bite.