Long stemmed broccoli grain tabbouleh and romesco sauce
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
Instructions
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