Charred tenderstem broccoli & lemon with Romesco

• 1 lemon, sliced in half
• 1 tbsp olive oil
• 400g tenderstem broccoli
• 4 tbsp of Isle of Wight Tomatoes Romesco Sauce
• Pinch of black pepper

Bring a saucepan of water to the boil

In a frying pan over a medium heat, fry the lemon with a drizzle of olive oil. Caramelise gently for 2-3 minutes.

Blanche the tenderstem broccoli in boiling water for 3-4 minutes until tender. Drain, then add the tenderstem broccoli to the lemon in the frying pan.

Season with black pepper and garnish with romesco sauce.