We love the nutty taste of romanesco broccoli, a close relative of regular broccoli and cauliflower with tapered edible buds that make a great savoury addition to pasta and salads for a weeknight meal. Better yet, this romanesco and avocado salad is versatile as a side or main dish, especially as a fresh lunch idea when prepped in advance.
Ingredients
Method
Preheat oven to 200°C. Line two oven trays with baking paper. Combine romanesco and sourdough in a large bowl. Combine paprika, cumin, salt and oil in a separate small bowl. Add to romanesco and sourdough and toss until coated. Spread on trays.
Roast for 20 minutes or until sourdough is golden and crisp. Remove sourdough and place in a large bowl. Turn romanesco and continue to roast for 10-12 minutes or until golden. Allow to cool.
Meanwhile, to make dressing, combine all ingredients in a blender. Blend until smooth. Stir in extra water to thin dressing to desired consistency.
Combine romanesco, bread and rocket. Toss lightly and place in a serving bowl. Arrange cucumber and avocado among salad leaves. Drizzle with dressing and sprinkle with chives and almonds. Serve.
Romanesco broccoli is a bright green edible bud with a spiral of tree-like florets, resembling a cauliflower. It has a mild broccoli-and-cauliflower flavour. If you want an alternative, use cauliflower for this recipe.
Outdoor table settings call for light, refreshing crockery with luxe natural linens that feel as seasonal and ‘sourced from nature’ as this salad.
Tip
