Charred Tenderstem® broccoli with Smoky Romesco Sauce & Toasted Almonds

Charred Tenderstem® broccoli with Smoky Romesco Sauce & Toasted Almonds

This recipe by Donal Skehan is the perfect option for an extra-special weekend brunch.

The romesco sauce recipe makes a generous amount - save leftovers in a jar in the fridge with some extra virgin olive oil on top of the sauce to seal its freshness. Seek out the best quality ricotta and sour dough bread you can find for this simple dish; it will make all the difference.


Preparation time

15 minutes

Cooking time

10 minutes



Dietary requirements

  • Vegetarian

Nutritional information per serving

  • kcal 474
  • Fat 31.7g
  • Saturates 8.8g
  • Carbs 26.1g
  • Sugars 6g
  • Fibre 8.5g
  • Protein 18.3g
  • Salt 0.9g
Try with Frozen Tenderstem®


  1. Prepare the romesco sauce by placing all the ingredients in a food processor and blitzing until they are combined but still have texture. Season with sea salt and ground black pepper.

  2. Heat a large griddle pan over a medium heat. Brush the Tenderstem® broccoli with oil and butter and arrange across the base of the pan. Sprinkle generously with sea salt and allow to char for approximately 4 minutes either side until tender and each piece has deep char marks. If you would prefer your Tenderstem even more tender, add a splash of water to the pan and cover with a lid for 1-2 minutes.

  3. Spread each slice of sourdough toast with ricotta and top with charred Tenderstem® broccoli, romesco sauce and toasted almonds.

  4. Serve while the Tenderstem® broccoli is still warm.

Donal Skehan

Donal Skehan has a tasty, fresh and simple approach to home-cooking, which makes him the perfect advocate for trying Tenderstem® in new and varied ways.

He's put together some mouth-watering recipes using our gorgeous green stems. So why not get your teeth into some of these delectably delicious dishes below?

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