Denise says:

  • Cauliflower or broccoli 'Romanesco' is the glamorous cousin of the humble cabbage. It's Italian in origin, with distinctive lime green heads made up of numerous geometric florets. ... The flavour is similar to that of cauliflower, but is milder, nuttier and has a crunchier texture.
  • This interesting vegetable comes from Lazio, Italy, the region of Rome. In Rome, they call this veggie Broccolo Romano (or Roman Broccoli). In Rome, you’ll see it roasted in side-dishes or sprinkled across seasonal pasta throughout the spring and autumn.
  • Roman broccoli is rich in vitamin A, Vitamin C and important minerals such as iron, magnesium, potassium and phosphorus, vitamins that helps to inhibit the genes responsible for cell aging.  But beyond that, it is as dense and filling as potatoes, but much lighter in carbs. And since broccoli is naturally full of protein, it’s a great choice when you want something to fill you up without the calories.
  •  Preparation Time:  15 minutes
  • Cooking Time: 10 minutes
  • Serves:  4-6 people

Ingredients:

  • 1 Romanesco – cut into small florets 1 tablespoon Za’atar spice 2 tablespoons olive oil ~
  • Dressing
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 3 tablespoons white wine vinegar 1 red onion – peeled and finely sliced
  • 3 tablespoons raisins
  • Salad
  • 75g cherry tomatoes – cut in half
  • 2 tablespoons capers
  • 75g hazelnuts- toasted -roughly chopped
  • 1 handful of dill, chopped
  • Salt and pepper - to taste

Method

  1. Whisk the olive oil, maple syrup with the vinegar then toss with the onions, raisins and a pinch of salt. If you have time, leave this mixture for 30 minutes or so to give the raisins a chance to plump up and the onions a chance to soften
  2. Steam the Romanesco florets for about 5 minutes, so that its tender but still keeping al dente.
  3. Meanwhile, heat the grill to its highest setting. Toss the Romanesco with the olive oil and za’atar then grill, turning occasionally, so that it gets nice black crispy bits on all sides.
  4. Place the chargrilled Romanesco in a bowl and toss with the vinegar-onion-raisin mixture.
  5. Season with salt and pepper as needed. Add more olive oil if you’d like. Add the tomatoes and capers.
  6. Serve the salad sprinkled with toasted hazelnuts and dill.
Tagged in: Capers, Cherry Tomatoes, fresh dill, Main course salad, Raisins, red onion, Romanesco, salad, Summer lunch, summer Salad, Toasted hazelnuts, za'atar