Charred Broccoli, Roasted Tomato, Crispy Capers, Smokey Hemp Seeds

Barbecue Broccoli, Roasted Tomato Sauce,
Crispy Capers, Smokey Hemp Seeds

Prep time: 20 mins | Cook time: 40 mins | Serves 2-4

Ingredients

1 Broccoli
1 jar Roasted Tomatoes in Oil
1 tbsp Red Wine Vinegar
50g Capers
1 tbsp Sunflower Oil
2 tbsp Hemp Seeds
1/2 tsp Smoked Paprika
1/2 tsp Smoked Chilli Flakes
1/2 tsp Smoked Salt
1/2 tsp Sugar


Variations

You could use any jarred antipasto such as peppers, aubergine or artichokes (in oil) for the sauce instead of tomatoes. A combination would also be delicious.

Any nuts or seeds in place of hemp would work, such as sesame, pumpkin or hazelnut.


Method

1. Empty the whole jar of roasted tomatoes into a blender (oil and all), along with the red wine vinegar and a pinch of salt. Blend until smooth.
2. Drain the brine from the capers, and give them a good press with paper towel to remove any excess moisture. Heat 1/2 tbsp sunflower oil in a frying pan on medium heat. Add the capers (taking care, as they may spit!). Fry in the oil, stirring regularly, until the capers have turned golden brown and crispy.
3. Heat a frying pan or skillet on a medium heat. Add the hemp seeds to the dry pan. Stir frequently for 3-5 minutes until they become fragrant and golden brown. Immediately transfer the seeds to a cold plate to stop the cooking and prevent burning. Whist they are still warm, sprinkle over the paprika, chilli flakes, sugar and salt. Stir well until evenly coated.
4. Chop the broccoli into thin wedges. Brush with the remaining sunflower oil. Cook on a hot BBQ or griddle pan for 10-15 minutes (turning every 3-4 minutes so it is evenly cooked). The broccoli to have cooked through, as indicated by it changing to a brighter green colour, but still retain firmness and bite.

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