Grilled Broccolini with Romesco Sauce

Romesco sauce
2 tbsp extra virgin olive oil
1 brown onion, roughly chopped
1 garlic clove, roughly chopped
1 red capsicum, roughly chopped
2 tomatoes, peeled and chopped
160 g hazelnuts, roasted, skin removed
160 g blanched almonds, roasted
4 chipotle chillies, soaked in water for 10 minutes
1 red capsicum, roasted, skin removed, juice reserved
3 tsp sweet paprika
1 tbsp extra virgin olive oil
80 ml (1/3 cup) sherry vinegar

Broccolini
4 bunches broccolini
2 tbsp extra virgin olive oil
Salt flakes, to serve

Romesco sauce
In a frying pan, heat the oil over medium heat, Induction setting 6. Add the onion and cook for 5 minutes or until softened.

Add the garlic and cook for 30 seconds, or until fragrant. Season the onions with 2 teaspoons of salt flakes, then add the capsicum. Cook for approximately 10 minutes until the mixture has softened.

Add the tomatoes and cook until the mixture thickens and becomes a jam like consistency. Set aside. In the bowl of a food processor, add the nuts and process until fine, but still keeping their texture. Remove nuts from the processor and set aside.
Drain the chillies, discard the water.

Place everything, except the nuts into the food processor and blend until smooth.
Fold the nuts through the sauce and check for seasoning. Reserve the sauce until needed.

Broccolini
Steam broccolini for 10 minutes, followed by under the grill for another 4 minutes.  Sprinkle over the extra virgin olive oil and some salt flakes.

To serve
Spread the sauce on a plate and top with the broccolini.

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