Charred Bimi® broccoli with Smoky Romesco Sauce & Toasted Almonds
Credit to Donal Skehan for the recipe
Nutritional information per serving
- kcal 474
- Fat 31.7g
- Saturates 8.8g
- Carbs 26.1g
- Sugars 6g
- Fibre 8.5g
- Protein 18.3g
- Salt 0.9g
Prepare the romesco sauce by placing all the ingredients in a food processor and blitzing until they are combined but still have texture. Season with sea salt and ground black pepper.
Heat a large griddle pan over a medium heat. Brush the Bimi® broccoli with oil and butter and arrange across the base of the pan. Sprinkle generously with sea salt and allow to char for approximately 4 minutes either side until tender and each piece has deep char marks. If you would prefer your Tenderstem even more tender, add a splash of water to the pan and cover with a lid for 1-2 minutes.
Spread each slice of sourdough toast with ricotta and top with charred Bimi® broccoli, romesco sauce and toasted almonds.
Serve while the Bimi® broccoli is still warm.