Ingredients

The following ingredients have 4 Servings
  • 3 bunches broccolini
  • 1-2 tbsp olive oil
  • juice of ½ lemon
  • ¼ cup pinenuts, toasted
  • <b>Romesco</b>
  • 4 red capsicums
  • 2 red onions, peeled and chopped
  • 1 fresh&nbsp;jalapeno&nbsp;chilli
  • 2 cloves garlic
  • 2 tsp smoked paprika
  • 1&nbsp;tbsp&nbsp;apple cider vinegar
  • ½ preserved lemon
  • 1 cup smoked almonds
  • ½ small bunch coriander, leaves and stalks washed thoroughly
  • salt and pepper to season

Instruction

  • <p>1.&nbsp;<b>For the&nbsp;romesco,</b>&nbsp;preheat the oven to 210C. Place the capsicums and onions on a baking tray lined with baking paper&nbsp;and roast for&nbsp;15-25 minutes or until the capsicums are charred and beginning to blister. Turn the veg&nbsp;midway through roasting.</p> <p>2. Allow the capsicums to cool slightly, then&nbsp;peel off the skins and remove the seeded core. Add the onion, capsicum and any&nbsp;juices&nbsp;to a blender with the remaining&nbsp;romesco&nbsp;ingredients and pulse until fully incorporated. Taste and adjust seasoning&nbsp;–&nbsp;it should be&nbsp;spicy and slightly acidic.&nbsp;Reserve&nbsp;1 cup&nbsp;and store&nbsp;the remainder in the fridge for up to two weeks.</p> <p>3.&nbsp;<b>For the&nbsp;broccolini,</b>&nbsp;toss the&nbsp;broccolini&nbsp;in the olive oil and&nbsp;lemon juice. Place an ovenproof frying pan over medium heat, add the&nbsp;broccolini&nbsp;and cook on each side for 1 minute&nbsp;until it&nbsp;gets some colour. Flip the stems over&nbsp;then place the frypan in the oven for 2 to 3 minutes or until cooked to your liking.</p> <p>4. Dollop the&nbsp;romesco&nbsp;generously over a serving plate. Top with the&nbsp;broccolini&nbsp;stems and scatter&nbsp;with&nbsp;pinenuts. Season with salt and pepper and serve warm.</p>