Romesco sauce
2 red bell peppers
2 Roma tomatoes, halved
1 shallot, chopped
1 clove garlic
¼ cup shelled pumpkin seeds
1 tablespoon smoked paprika
1 tablespoon sugar
1 tablespoon salt
¼ teaspoon black pepper
½ cup extra-virgin olive oil
2 tablespoons sherry vinegar

Roasted broccolini
2 lbs broccolini, ends trimmed
6 tablespoons olive oil (divided)
Salt and black pepper, to taste
1 clove garlic, finely chopped
Sprig of thyme, leaves picked and chopped
½ cup panko crumbs
¼ teaspoon smoked paprika
Grated zest of ½ lemon
1 cup shaved Pecorino Romano

Romesco sauce
Preheat oven to 450F.

Place red peppers and tomatoes on a baking sheet and roast for 20 minutes, until peppers are blistered and dark.

Place peppers in a bowl and cover tightly with plastic wrap. Place tomato halves in a separate bowl, uncovered, and set aside to cool. Reserve any pan juices.

Gently remove tomato skin and discard. Repeat with red peppers, and then remove the stems and seeds. Roughly chop tomatoes. Again, reserve any juices.

In a blender, combine tomatoes and peppers, with any reserved juices, and the remaining ingredients. Blend on high until smooth. Set sauce aside.

Roasted broccolini
Preheat oven to 450F.

In a large bowl, combine broccolini, ¼ cup oil and salt and pepper. Toss well, then space out in a single layer on a baking sheet and roast for 15 minutes, until tender.

Heat the remaining 2 tablespoons oil in a small frying pan over medium heat.

Add garlic and thyme and sauté for 1 minute, then stir in panko crumbs and paprika. Season with salt and pepper. Sauté for 2 to 3 minutes, until panko crumbs turn light brown. Transfer mixture to a bowl, add lemon zest and stir.

Assembly
Spoon a generous amount of romesco sauce onto the centre of each plate and use the back of the spoon to spread evenly in a circle. Stack broccolini high on the plate, then sprinkle Pecorino Romano and toasted panko overtop.