Okra with tomato sauce & couscous
Try this easy vegetarian dish that makes the most of storecupboard tomatoes by adding the unctuous texture of okra. Serve with couscous, feta or yogurt
Charred broccoli & cheat’s romesco toast
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
For the romesco toast
- 50g whole blanched almonds
- 100g cooked red peppers from a jar, drained
- 5 thick slices sourdough bread
- ½ tbsp olive oil
- 1 tsp sherry vinegar
- 1 red chilli, deseeded
- ¼ tsp smoked paprika
- 1 garlic clove, crushed
Method
- STEP 1
Heat oven to 200C/180C fan/ gas 6. Put the broccoli in a large roasting tin, drizzle with the oil and season well. Roast for 35-40 mins or until tender and starting to char at the edges.
- STEP 2
Meanwhile, toast the almonds in a dry pan until golden. Put the almonds, peppers, 1 piece of the bread, roughly torn (about 20g – an end piece is ideal), ½ tbsp olive oil, the vinegar, chilli, paprika, garlic and some seasoning in a food processor (or use a stick blender). Blend until smooth, then transfer to a bowl and chill in the fridge until needed.
- STEP 3
Toast the remaining pieces of bread, spread with the romesco and pile the roasted broccoli on top.
