Lona Misa Head Chef, Pamella Tomio's recipe for Chargrilled Broccoli in Salsa Romesco & Seaweed Almonds, paired with our NON1 Salted Raspberry & Chamomile.

BROCCOLI:

• 1 Large broccoli head

In a pot with boiling water, briefly cook the entire broccoli head in boiling water for 2-3 minutes until slightly tender but still crisp. After blanching the broccoli immediately cool it in an ice water bath to preserve its vibrant green colour and texture. Cur the broccoli in half and reserve.  

ALMOND ROMESCO:

• 2 Large tomatoes, charred                                        
• 1 Red onion, halved & charred
• 2 Charred red capsicums, peeled and seeded                
• 200ml Extra virgin olive oil                                        
• 80g Almond flakes toasted                        
• 2 Red chillies seeds removed (keep the seeds to spice things up)
• 2 Garlic cloves                                        
• 1/2 Bunch mint leaves                                                
• 1tsp Smoked paprika                                                
• 80ml Red wine vinegar                                        
• 1 Slice of bread, crusts removed, toasted                        
• Salt & pepper                                                          

Blend all in the blender until smooth paste, slowly adding the olive oil until it forms a smooth paste. Adjust seasoning.

SEAWEED ALMONDS:

• 150gm Almond flakes
• 4 Nori sheets
• 3tbsp Olive oil
• Salt to taste

In an open flame, toast the nori sheets until crisp. Blitz it in the blender until fine powder. Coat the almond flakes in olive oil, and toss in the powdered nori. Bake the mixture in a pre-heated oven until golden flakes. 

Try NON1 for yourself here.