Broccoli mole

Method

1. To make the base, in a dry frying pan over medium heat, toast the pepitas and sesame seeds until lightly brown. Add the clove, allspice and peppercorns and cook until aromatic. Grind the spices and seeds using an electric spice grinder or mortar and pestle. When a thick paste starts to form, add the sherry vinegar and 90 ml water, slowly, to emulsify. Add the salt and pulse (or grind) to combine.
2. To make the green purée, bring a large saucepan of water to a rapid boil. Blanch the spinach for 10 seconds. Use a slotted spoon to immediately transfer the spinach to a bowl of iced water. Repeat this process with the spring onion and then the coriander leaves. Strain through a fine sieve. In a food processor, blend the spinach, spring onion and coriander to a fine paste with the garlic, jalapeño and 200 ml cold water.
3. To make the caramelised broccoli, preheat the oven to 200°C.
4. Peel the broccoli stem then coarsely chop it together with the florets. Transfer to a baking tray and season with salt and olive oil. Roast for 10–15 minutes until caramelised. Cool.
5. Transfer the broccoli to a food processor and pulse several times to yield a bright green, chunky paste.
6. To assemble, mix together the base with the green purée and caramelised broccoli until well combined.