Sort ingredients
that_vegetarian
QR Code
Listen
Pdf
Preheat the oven to 170°C.
Cut the broccoli into four quarters. Drizzle with olive oil and season well with salt and pepper. Roast for 20-25 mins until tender and starting to crisp at the edges.
Roast the sunflower seeds for the red pepper dip in the oven for 5-8 mins until golden.
To make the red pepper dip, blend all of the ingredients together (setting aside a quarter of the sunflower seeds for garnish) in a food processor or blender. I prefer this with a little texture, rather than totally smooth.
Zest the lemon and set it aside. Toast your cumin seeds and coriander seeds until they’re aromatic. To make the gremolata, finely chop the herbs and add them to a bowl along with all of the other ingredients.
To serve, layer up the red pepper sauce, broccoli, gremolata, lemon zest, toasted sunflower seeds and a drizzle of tahini.