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Romanesco salad with tahini dressing
Recipe by Jo Feehan - Second Helping
Serves four.
Ingredients
- 1 head of romanesco
- 100gm feta
- 100gm ligurian olives
- Extra virgin olive oil
- 4 tblsp dukkah
- 1 red shallot, finely sliced lengthwise
- Dressing Ingredients (makes about 1 cup)
- 1/3 cup well-stirred tahini (Middle Eastern sesame paste)
- 1/3 cup water
- 1/4 cup plus 1 tablespoon fresh lemon juice
- 2 garlic cloves, chopped
- 3/4 teaspoon salt
- 1/4 teaspoon sugar (optional)
Method
- To make your Romanesco salad, cut romanesco into florets, blanch in boiling water for 2 minutes then set aside to drain.
- Drizzle with olive oil and roast on a baking tray in a 180C oven for 20 minutes.
- To serve smear a generous spoonful of tahini dressing on 4 plates.
- Divide the florets equally between the plates then add the olives, crumbled feta and sliced shallot.
- Sprinkle each with 1 tbs dukkah.
This recipe is by Jo of Second Helping.
