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Broccoli and Romesco

By YEW
Crisp Tenderstem broccoli is paired with a rich, smoky red pepper and almond romesco for a sharing plate that’s as easy as it is impressive. Finished with savoury pecorino and fresh chives, it’s even better with a…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 1 pack Tenderstem broccoli
  • 300g grilled red peppers
  • 70g toasted almonds
  • 1 slice sourdough, toasted or pan-fried
  • 1 garlic clove, crushed or grated
  • ½ tsp smoked paprika
  • 1 tbsp sherry vinegar
  • 60ml extra virgin olive oil, plus extra to serve
  • 50g pecorino, to serve
  • handful of chives, finely sliced, to serve
  • YEW Yuzu Grapefruit Sparkling Water, to serve, optional

Method

4 steps

  1. Step 1

    Bring a pan of well-salted water to the boil, add the Tenderstem broccoli and cook for 3–5 mins until just tender. Drain and plunge into cold water to stop the cooking, then drain again and set aside at room temperature.

  2. Step 2

    While the broccoli cools, tip the grilled red peppers, toasted almonds, sourdough, garlic, smoked paprika and sherry vinegar into a blender and begin to blitz. With the motor running, gradually pour in the extra virgin olive oil until you have a thick, smooth sauce, then season to taste.

  3. Step 3

    If you prefer to serve everything warm, gently heat the romesco and broccoli in a pan over a low heat; otherwise, leave both at room temperature.

  4. Step 4

    Spoon the sauce onto a serving platter and arrange the broccoli on top. Generously grate over the pecorino, scatter with the chives and finish with a swirl of extra virgin olive oil. Serve with chilled cans of YEW Yuzu Grapefruit Sparkling Water, if you like.