- 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.
