Roast Broccoli and Charred Pepper with Pecan Pangrattato and Yoghurt

Some of the best dishes come from having odds and ends in the fridge and cupboard that need using up. Pangrattato (literally 'grated bread') is also known as poor man's Parmesan as it brings savoury deliciousness and crunch to the top of pasta dishes across Italy. But it doesn't taste like second best... in fact, I'd go as far to say that it's even better with garlic, lemon and oregano amping up the flavour sensation. If you don't have pecans, use any nuts you like or just double up the bread.

Roasting big chunks of broccoli is arguably the best way to eat it because the stalks get lovely and soft and almost sweet whilst the florets get a little crunchy. For a final flourish of flavour, I charred my red pepper over an open flame which gives it a hint of smokiness which pairs brilliantly with the yoghurt. This is a great dinner party starter or just make a big pile of it and have it for lunch or as a side dish.

Roast Broccoli and Charred Pepper with Pecan Pangrattato and Yoghurt
Serves 4 (as a starter)

rapeseed or olive oil

50g stale or toasted bread 

50g pecan nuts

2 garlic clove, grated

1 lemon

1 tsp dried oregano

2 small heads of broccoli, quartered lengthways

175g Greek yoghurt

1 long red pepper

sea salt and freshly ground black pepper

Preheat the oven to 180C. Blitz the bread and nuts in a food processor until you have crumbs. 

Heat a tablespoon of oil in a small frying pan then add the grated garlic and the zest of the lemon. Cook for a couple of minutes until fragrant then tip in the crumbs together with the oregano and a good pinch of salt and pepper.

Cook the breadcrumbs, stirring, until each crumb is coated in the fragrant oil and crispy. Tip onto a plate to cool and set aside.

Drizzle the broccoli with a little oil then roast in the preheated oven with plenty of salt and pepper for 15 minutes or until cooked through and slightly charred. Meanwhile, piece the pepper a couple of times with a knife then cook over the open flame of a gas hob until blackened. If you don't have a gas hob, you could use a blowtorch instead.

Put the blackened pepper in a sandwich bag or wrap in clingfilm. This will encourage the skin to peel off. Once cool enough to handle, remove the skin - you can do this with your fingers or by scraping with a knife. Slice open and remove all of the seeds. Cut into ribbons.

To serve, divide the yoghurt between four plates in big dollops. Top with the broccoli, strips of pepper and then the pangrattato. Squeeze over the juice of the lemon and drizzle over a little more oil. Serve.