Tenderstem Broccoli, Vegan Burrata and Olive Salsa Sandwich

This delicious sandwich is part of our series 'All the Green Things' using the best of seasonal greens to make easy and delicious plant based recipes.

Done in 20 minutes

Serves 2

Dish by Mia Jacobs

Ingredients

The salsa

20gparsley, very finely chopped

15gmint, very finely chopped

50ggreen olives, pitted and finely chopped

25gpreserved lemon, very finely chopped

1 tsptoasted coriander seeds, crushed

1/4lemon juice

50mlextra virgin olive oil

to tastesalt and freshly cracked black pepper

Harissa Romesco

1garlic clove

100groasted red peppers

30mlolive oil

30grose harissa

a squeezelemon juice

to tastesalt

Stir fried tenderstem

175gtenderstem broccoli

3 garlic cloves, thinly sliced

1/2-1red chilli, thinly sliced

1 tbspolive oil

To serve

2 tbspflaked almonds, toasted

4 slicessourdough bread

1vegan burrata

25rocket

to garnishlemon zest

Broccoli is criminally underrated but we all know Tenderstem is king. You may not have thought of putting broccoli in a sandwich before but nows a great time to try! It's fresh, creamy, garlicky and full of subtle sweetness and heat from harissa.

Method

Add all the ingredients for the olive salsa into a bowl. Season to taste and set to one side.

Blend all the ingredients for the Harissa Romesco. Season to taste and set aside.

Heat 1 tbsp olive oil in a frying pan over a medium low heat. Once warm, add the sliced garlic cloves and sliced red chilli with a pinch of salt and fry gently for a minute or so, turning the heat down if the garlic starts browning too quickly. Add the Tenderstem broccoli and toss in the oil. Carefully add a spoonful of water to the pan and cover to allow the broccoli to steam slightly.

After 3-4 minutes, they should be softened but still have some bite. Continue frying with a splash more oil to get a bit more colour on the broccoli, then remove from the heat and toss 2 spoonfuls of the olive salsa through.

Get ready to assemble the sandwich. Plenty of Romesco on the bottom slice followed by the broccoli, half of the vegan burrata on each sandwich, some of the fresh olive salsa, a handful of rocket and a flurry of lemon zest. Top with another slice of bread, roll in some parchment paper and slice open. Enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.