Charred Broccoli Steaks, Romesco Sauce, Feta & Toasted Pepitas

_INGREDIENTS

• Olive oil
• Salt & pepper
• Half lemon
• 20g feta cheese (optional)
  

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TOASTED PEPITAS

• 2 tablespoons pumpkin seeds
• Salt

_INSTRUCTIONS

1. Slice the capsicum into quarters and remove the stalk and the seeds. Place skin side out onto a baking tray, drizzle with olive oil, salt and pepper.
2. Bake in the oven for 30 minutes at 200 degrees. Remove from the oven & remove the skins.
3. 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.
4. Remove the leaves from the broccoli, trim the stem, remove the very bottom of the steam and trim off any hard edges.
5. Slice the Broccoli into 3 or 4 slices (steaks), depending on the size of the broccoli head.
6. Fill a large pot with water and bring to a boil. Prepare a bowl with cold water and ice and set aside. Add the broccoli to the water and boil for 1 minute only; best to set a timer. Remove the broccoli from the boiling water and place into the ice-cold water.
7. To toast the pepitas (pumpkin seeds), add the pumpkin seeds to a frying pan no oil is 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.
8. 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 and freshly cracked black pepper, and squeeze over the juice of half a lemon. You may need to cook the broccoli steaks in batches, depending on the size of your pan.
9. To assemble, spread a generous amount of Romesco sauce on each plate, place the broccoli steaks on top, and sprinkle over feta cheese and toasted pepitas.
10. This dish can be served as a main or side dish, and you can substitute the broccoli,  broccolini or cauliflower.