Prep the veg and cook the broccoli

Slice the broccoli into two through the stalk

Drain and rinse the roasted red peppers

Zest and juice the lemon

Heat a large frying pan over a medium heat with the olive oil

Place the broccoli cut side down and cook until charred

Repeat with the remaining broccoli steaks then transfer to the baking tray, cut side up and season with the garlic powder, chilli flakes, salt and pepper

Roast for 20 minutes or until cooked through

Toast the hazelnuts

Place the hazelnuts on the other baking tray and roast for 6 minutes until lightly toasted

Blend the romesco sauce

Place the red peppers in a blender with the sundried tomatoes in their oil, ¾ of the toasted hazelnuts, half the lemon juice, sherry vinegar and smoked paprika

Blend until smooth and taste and season with salt and pepper

Make the gremolata

Heat the same frying pan over a low-medium heat

Add the olive oil and butter to melt, then add the oregano leaves, frying until the oregano is crispy

Stir through the lemon zest, salt and hazelnuts for a minute before transferring to a bowl

Assemble and serve

Dress the lentils in a bowl with the olive oil and the remaining lemon juice

Taste and season with salt and pepper

Divide the sauce between two plates, pile up the lentils and top with the broccoli steaks

Spoon over the gremolata to serve