Charred Broccoli Steaks, Romesco Sauce Feta and Toasted Pepitas

This recipe will work with broccoli or cauliflower and you can cook either in a pan but also on the BBQ as a veggie side dish. Romesco is a traditional Spanish sauce made of roasted capsicum, fresh herbs, olive oil and almonds. Use this Romesco Sauce recipe to bring to life any other veg you need jazz up.



Olive oil 



Half lemon 

20g feta cheese (optional) 


2 tablespoon pumpkin seeds



2 x capsicums

2 x garlic cloves

50g sundried tomatoes (drained) 

Handful fresh parley 

1 handful fresh coriander

½ tsp smoked paprika 

2 tablespoon olive oil 

1 teaspoon vinegar 



2 x tablespoons of sliced almonds


Slice the capsicum into quarters, remove the stalk and the seeds. Place skin side out on to a baking tray, drizzle with olive oil salt and pepper.

Bake in the oven for 30 minutes at 200 degrees. Remove from the oven & remove the skins.

In a blender add the roasted capsicum, garlic, sundried tomatoes, coriander, parsley, smoked paprika, olive oil, vinegar, salt and pepper. Blitz till well combined. Add the almonds and blitz for 5-7 seconds. You want the almonds to remain a little chunky.

Remove the leaves from the broccoli, trim the stem removing the very bottom of the steam and trimming off any hard edges.

Slice the Broccoli into 3 or 4 slices (steaks) depending on the size of the broccoli head.

Fill a large pot with water and bring to the boil. Prepare a bowl with cold water and ice and set aside. Add the broccoli to the water and boil for 1 minutes only, best to set a timer. Remove the broccoli from the boiling water and place into the ice-cold water.

To toast the pepitas (pumpkin seeds) add the pumpkin seeds to a frying pan no oil required season with salt and cook till they begin to brown and pop approx. 4 minutes. Ensuring to toss the pan regularly as the pumpkin seeds can burn fast.

 Drain the broccoli and dry well. Heat a large frying pan with olive oil, sear the broccoli on both sides till slightly charred, season with salt, freshly cracked black pepper and squeeze over juice of half a lemon. You may need to cook the broccoli steaks in batches depending on the size of your pan.

To assemble spread a generous amount of Romesco sauce on each plate, place the broccoli steaks on top, sprinkle over feta cheese and toasted pepitas.

This dish can be served as a main or side dish and you can substitute the broccoli,  broccolini or cauliflower.