This Spanish sauce gets a middle eastern twist, with the addition of tahini. The contrast in color between the broccolini and romesco sauce is incredible!
Every element of this dish can be prepared a day ahead of time, aside from the sauce that can be made the week ahead. Keep everything stored in the fridge separately. Bring to room temperature and assemble the platter just before serving.
- 1 large red bell pepper (or from a jar)
- 1 garlic clove, smashed
- 50g (1/2 cup) cashews, toasted
- 1/4 cup raw tahini paste
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 120ml (1/2 cup) extra-virgin olive oil
- Fine sea salt and freshly ground black pepper
- 750g Broccolini
- 25g (¼ cup) pumpkin seeds
- 1 tablespoon olive oil
- ¼ teaspoon smoked paprika
- Pinch of salt
- 2 tablespoons currants
- 1 tablespoon red wine vinegar
- Prepare the red pepper, by charring it on an open flame until black all over, place into a bowl and cover tightly with plastic wrap and let steam for 10 minutes, peel off all the charred skin, discard the stem and seeds.
- Pulse the pepper along with all the ingredients, (save the salt and pepper) in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. Do Ahead: Romesco can be made 1 week ahead. Cover and chill.
- To Serve: Blanch the Brocollini in boiling water until bright green, remove from the water and place in a bowl of ice-cold water to stop the cooking. Once cooled, drain and set aside.
- Prepare the pumpkin seeds: Heat a small pot, add the olive oil and pumpkin seeds at the same time and toast a few minutes just until the seeds start popping, remove from pot and drain on a paper towel. Sprinkle with smoked paprika and salt.
- For the currants, in a small pot heat the currants and vinegar together just until the vinegar starts to boil, take off the heat, and let sit while the currants absorb the vinegar.
- To Assemble the platter, spread the Romesco sauce on the base of a platter, top with blanched broccolini, and sprinkle with seasoned pumpkin seeds and currants, serve immediately.