Here's what you'll need :
6 tablespoons olive oil, 3 slices of sourdough bread, 1 jar of charred red peppers, drained, 60g blanched almonds, 1⁄2 a bunch of flat leaf parsley, one handful of leaves kept for the end, 2 tablespoons red wine vinegar, 1 teaspoon of smoked paprika, 1kg of broccolis, woody ends trimmed, Pecorino, to finish
Pour half the oil into a large frying pan and tear in the slices of bread. You are aiming for random bite sizes pieces. Toss all the bread in the oil and place over a medium heat. Fry the bread until all crisp and equally golden roughly 6 minutes. Put to one side.
In a blender add the red peppers, almonds, parsley leaves and stalks, red wine vinegar, paprika and the remaining 3 tablespoons of olive oil and a handful of your toasted bread and season well with salt. Blend until smooth. Heat a large griddle pan over a high heat and broccoli for about 3 minutes on each side or until charred but cooked through. You may need to do this in a few stages.
Smear the romesco over a large platter or serving plates and top with the broccoli and toasted bread. Finish with a drizzle of olive oil, a generous handful of pecorino shavings and a sprinkle of reserved parsley leaves.