Broccoli With Red Pepper Sauce & Caper Salsa
Broccoli is such a versatile veg, but layering it up with all of these flavours and textures really brings it to life. Double up both of the sauces if you like as they will keep in the fridge for five days and will be a great addition to sandwiches, salads or other roasted veggies.
Serves
4
Broccoli
Tahini
For The Red Pepper Dip:
Drained Roasted Red Peppers
Sunflower Seeds
Tomato Purée
Smoked Paprika
Chilli Flakes
Olive Oil
Lemon Juice
For The Gremolata:
Parsley
Capers
Cumin Seeds
Coriander Seed
Olive Oil
Lemon Juice
Chilli Flakes
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Christina Soteriou
Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!
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Christina Soteriou
Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!