Roasted broccoli, red onion & peanut crunch sandwich
Serves 2
Easy
Prep:
Cook:
Spice up your lunchtime and use up your veg box with this sandwich packed with a rainbow of flavours and textures
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- 1 head of broccoli(around 375g), florets trimmed and the stalk roughly chopped
- 75g roasted salted peanuts
- 1 garlic cloveroughly chopped
- 1 red chilli(deseeded if you like), finely chopped
- 1 limejuiced
- 50ml cold-pressed rapeseed oilplus 1 tbsp
- 1 red onionthickly sliced
- 2 tbsp garlic mayonnaise
- 2 thick slabs of focacciaor 2 ciabatta rolls
- 40g rocket or watercress
- 4 tbsp crispy onions
Nutrition: Per serving
- kcal1063
- fat75g
- saturates10g
- carbs60g
- sugars13g
- fibre12ghigh
- protein29g
- salt2.01g
Method
step 1
Tip the broccoli stalks into a saucepan, just cover with boiling water and add a generous pinch of salt. Bring to the boil and simmer for 8-10 mins until just tender. Drain, reserving the liquid, then tip into a food processor along with most of the peanuts, garlic, chilli, 1 tbsp lime juice and the 50ml rapeseed oil. Blitz until finely chopped, adding a splash of the cooking liquid if needed.
step 2
Add the remaining peanuts and pulse a few times until there is still texture in the sauce. Season to taste, adding more lime juice if needed. Will keep chilled for up to four days.
step 3
Heat the oven to 200C/180C fan/gas 6. Tip the broccoli florets and the red onion into the roasting tin with the remaining 1 tbsp oil. Toss together with some seasoning and roast in the oven for 25-30 mins, shuffling the contents of the pan around once or twice, until the broccoli is charred at the edges. Remove and set aside.
step 4
Spread the mayonnaise over the base of the focaccia or rolls. Top with the roasted broccoli and onions, spoon over some of the broccoli peanut sauce, top with a handful of rocket and sprinkle over the crispy onions. Add the top half of the bread, squish together and enjoy.
