Name: Long-stemmed broccoli, grain tabbouleh and romesco sauce
Total time: 1 h
Yield: Serves 10 as part of a buffet
Ingredients: 500g long-stemmed broccoli, trimmed; 3 tbsp vegetable oil; 1 tbsp cumin seeds; 2 tsp black mustard seeds; 1 tsp dried chilli flakes; 3 x 250g pouches cooked mixed grains; 75g pistachios, shelled and roughly chopped; 75g hazelnuts, toasted and roughly chopped; 75g dried cherries or cranberries, chopped; 3 tbsp extra-virgin olive oil; 1 lemon, juiced; a bunch coriander, roughly chopped; a bunch flat-leaf parsley, roughly chopped; a bunch mint, roughly chopped; 460g roasted red peppers from a jar, drained and oil reserved; 3 tbsp olive oil; 75g blanched almonds, toasted; 2 cloves garlic; 3 tbsp sherry vinegar

500g long-stemmed broccoli
trimmed
3 tbsp vegetable oil
1 tbsp cumin seeds
2 tsp black mustard seeds
1 tsp dried chilli flakes

TABBOULEH

3 x 250g pouches cooked mixed grains
75g pistachios
shelled and roughly chopped
75g hazelnuts
toasted and roughly chopped
75g dried cherries or cranberries
chopped
3 tbsp extra-virgin olive oil
1 lemon
juiced
a bunch coriander
roughly chopped
a bunch flat-leaf parsley
roughly chopped
a bunch mint
roughly chopped

ROMESCO

460g roasted red peppers from a jar
drained and oil reserved
3 tbsp olive oil
75g blanched almonds
toasted
2 cloves garlic
3 tbsp sherry vinegar

Method

step 1
To make the tabbouleh, tip all of the ingredients into a large bowl with lots of seasoning and mix really well.
step 2
For the romesco sauce, put the peppers, along with the olive oil, into a high powered blender or food processor. Add the almonds, garlic and sherry vinegar, along with some seasoning, and whizz until completely smooth.
step 3
Heat the oven to 200C/fan 180C/gas 6. Tip the broccoli onto a large roasting tray with the oil, spices and some seasoning, and toss really well. Put into the oven for 20-25 minutes, tossing every now and again, until charred and cooked through.
step 4
To assemble, spread the romesco onto a large serving platter, then pile on the tabbouleh. Top with the roasted broccoli and spices to serve.