Whole Roasted Broccoli with Romesco Sauce

Heat the oven to 180°C. Trim the broccoli stem down enough so the broccoli can stand up on its own. Place the broccoli into a small roasting tin and drizzle with olive oil. Season with salt, then add 50ml water to the base of the tray. Slide into the oven to roast for 30-40 mins, until charred all over and cooked through.

Meanwhile, make the romesco sauce by blitzing the peppers, lemon juice, toasted almond flakes and smoked paprika together with 3 tbsp of olive oil. Season well with salt and pepper. Add enough water to loosen it to drizzle-able consistency.

Mix the harissa paste with 30ml olive oil to make a bright red oil.

Once the broccoli is cooked through, place upright on a plate. Drizzle with the romesco sauce, followed by the harissa oil. Scatter with toasted almonds and parsley leaves. Finish with a crack of black pepper to serve.