Charred Broccoli Steaks, Romesco Sauce Feta and Toasted Pepitas

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.