Roasted broccoli & pul biber toast
Waitrose and Partners

Roasted broccoli & pul biber toast

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

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Vegetarian
  • Serves2
  • CourseLunch
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

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Ingredients

  • 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

Method

  1. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,299kJ/ 551kcals

Fat

33g

Saturated Fat

9.9g

Carbohydrates

41g

Sugars

4.6g

Fibre

7.9g

Protein

20g

Salt

1.2g

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