Roasted broccoli & pul biber toast

Name: Roasted broccoli & pul biber toast
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 125 g Tenderstem broccoli; 1 tbsp olive oil; 1 tsp Cooks' Ingredients Pul Biber, plus extra for serving (optional); 20 g blanched hazelnuts; 1 tbsp tahini; 2 slice/s Spelt Sourdough Bread; 1 pack The Levantine Table Herby Labneh Yogurt Dip; ½ unwaxed lemon, zest only

Turkish red pepper flakes give this an aromatic, fruity kick.

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Vegetarian

Serves2
CourseLunch
Prepare10 mins
Cook10 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

125g Tenderstem broccoli
1 tbsp olive oil
1 tsp Cooks' Ingredients Pul Biber, plus extra for serving (optional)
20g blanched hazelnuts
1 tbsp tahini
2 slice/s Spelt Sourdough Bread
1 pack The Levantine Table Herby Labneh Yogurt Dip
½ unwaxed lemon, zest only

Preheat the oven to 200oC, gas mark 6. Put the Tenderstem broccoli tips on a baking tray, toss with the olive oil and pul biber. Season and roast for 8-10 minutes, adding the blanched hazelnuts after 5 minutes, until the broccoli is tender and lightly charred. Roughly chop the hazelnuts. Put the tahini in a bowl and stir in 1 tsp water at a time until it’s a drizzling consistency; season. Toast the 2 slices of bread, then spread with the herby labneh yogurt dip. Top with the broccoli and drizzle over the tahini. Scatter over the nuts, the lemon zest and a pinch of extra pul biber.

Typical values per serving when made using specific products in recipe